Spicyfigorangemicrowavejam Recipes

Steps:

• Place the ingredients in a large ceramic or glass bowl or casserole (a 2-quart Pyrex measuring cup works great), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.
• Place in microwave.
• You will cook the fruit mixture on the high setting for approximately 15 minutes.
• As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir.
• Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous.
• If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is.
• If it is runny, cook it a couple minutes more.
• You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done.
• If you use a large Pyrex measuring cup, you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups.

Steps:

• Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high heat. Boil until figs begin to liquefy, about 10 minutes. Reduce heat and simmer, stirring frequently to break down the figs, until jam is slightly thickened, about 15 minutes more.
• While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
• Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a pint jar with a hermetic seal. Allow to cool completely before refrigerating.

Steps:

• Combine all ingredients in a medium microwave-proof bowl. Stir well and stand 5 minutes for juices to start to run from strawberries.
• Microwave, uncovered on medium heat (50 percent) for 4 minutes, stirring half way through cooking time to dissolve sugar. Make sure all the sugar crystals are dissolved at this stage. You may need to brush side of bowl with a water dipped brush.
• Once sugar is dissolved, cook jam on high (100 percent) uncovered for 20 minutes, stirring after every 2 minutes or until jam reaches setting consistency.
• To test whether the jam has reached setting point, drop a small spoonful onto a cold saucer and cool to room temperature before testing. The jam should wrinkle slightly when you push it with your finger. At this point the jam can be transferred to warm sterilised jars and left to cool before sealing tightly.

Steps:

• Mash strawberries in a 3 quart glass dish; stir in pectin. Microwave on high 4-6 minutes, or until mixture boils.
• Stir in sugar and lemon juice. Microwave on high 7-9 minutes, stirring every 2 minutes, or until mixture comes to a full boil for 1 minute.
• Ladle into jars. Adjust caps. Store in refrigerator or freezer.

Steps:

• Place peaches and sugar in a deep 8 cup microwavable container.
• Stir in lemon juice.
• Microwave, uncovered, on High (100%) for 7 minutes, stirring twice.
• Microwave uncovered, on High for 12 to 15 minutes or until mixture will form a gel, stirring every 4 minutes.
• Stir in liqueur.
• Ladle into sterilized jars and process 5 minutes in boiling water.

Steps:

• 1) Combine all of the ingredients in a large microwave-safe bowl. Make sure the bowl is large enough; the berries/sugar shouldn't fill more than 1/3 of the bowl, as they'll bubble up quite a bit as they cook.
• 2) Cook the berries for 5 minutes in the microwave.
• 3) Remove the bowl from the microwave, stir the berries, and cook for another 5 minutes.
• 4) Remove the bowl from the microwave, and stir thoroughly. If the mixture hasn't become sauce-like and slightly syrupy, cook for an additional 5 minutes.
• 5) Stir to combine any liquid, and refrigerate. The jam will thicken as it cools.