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 follow the history of meal recipes back into ancient history, in truth as far back into history as early Egypt, and maybe even further. However, in the main part, these early cookbooks were just primitive pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of stone tablets in ancient Sumerian which describe 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 people feel `exhilarated, wonderful and blissful`. As we move on, we have a couple of interesting cookery books which appeared in the 1300s - a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these two books are not about the indian curry that appears on menues today, but rather accounts of the types of food served to the rich and wealthy people of that period. During the following few hundred years, the rich families of the West tried to serve up the most exotic meals, and consequentially chefs and their recipes were at a premium. Nevertheless, it was during the nineteenth century that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes common in their social group. The arrival of television brings us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Microwave Berry Jam recipe.
