Ingredients
2 pt berries, raspberries, blackberries
3 cup sugar
Directions
Place berries in an 8 cup measuring bowl or larger microwave-safe
bowl and crush lightly. Stir in the sugar and let stand 5 minutes.
Cover the container with plastic wrap and turn back a corner of the
plastic so steam can escape. Microwave on HIGH (100%) 4-5 minutes, or
until the mixture has come to a boil. Continue to microwave on MEDIUM
(50%) for 8 minutes.
(Caution, this can boil over easily. If your microwave oven has no
glass dish on the bottom, place the bowl on a plate to catch any
juices.) Remove plastic wrap and cook on MEDIUM (50%) for 8 minutes
more.
To test the jam, dip a spoon in the mixture. Run your finger through
the mixture on the back of the spoon. If it leaves a distinct trail
without closing in on itself, the jam is done. To double check, spoon
a bit on a small saucer and place it in the freezer for 1 minute. It
should have a jam-like consistency. If the jam needs more cooking,
microwave on MEDIUM (50%) for a few more minutes. Store in the
refrigerator.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Servings: 2 half pints
Microwave Berry Jam Recipe brought to you by Recipe Ideas
Categories: Fruit; Microwave
The History of Recipes
We are able to read the history of meal recipes far back into history, certainly as far back as the Egypt of the Pharoahs, and maybe further still. However, these, ancient recipes were just very simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a collection of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Progressing into The time of the romans 25BC a man called Apicius created some documents describing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals were divided into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius also describes how the ancient cooks used a good variety of spices, including a few that will be familiar to modern chefs like basil, rue and asafoetida. As our culinary historical trip moves to more modern times we have some recipe books which date from the 14th Century ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are not about the curry that appears on menues today, but instead accounts of the types of meals prepared by the chefs of the rich and wealthy people of those days. In the 15th century, knights returning from the crusades brought back many spices and herbs from the East, including parsley and basil. These new foods and spices caused an increase in manuscripts on cooking, some of which are kept safe in private libraries. Over the next few centuries, the rich families of the West competed with each other to offer the most exotic banquets, and as a result the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, cooking publications were in great demand, mostly due to increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Microwave Berry Jam recipe.
