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
It is possible to follow the history of `recipes` far back into ancient history, at least as far back into history as the early Egyptians, and maybe even further. In practice though, these, early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to food historians is a collection of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Continuing our culinary historical journey, there were a couple of books which appeared in the 1300s - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian curry that we all know today, but rather recipes for the types of food eaten by the rich people of the period. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices prompted an explosion in books on cookery, the majority of which are now in private collections. Over the succeeding few centuries, the rich and powerful families of the West strove to lay on the most extravagent meals, and consequentially chefs and their recipes could command a high salary. Even so, it wasn`t until the 19th century that cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and writing down the recipes of their peers. The TV revolution gave us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Microwave Berry Jam recipe.
