Tony's Jam Page

Background:

Why Microwave Jam, you might ask? The traditional English country pastime of making jam from fresh fruit probably goes back many centuries. It can however be somewhat messy and time consuming, when using open jamming bowls over direct heat. As an experiment I decided several years ago to try using the microwave cooker as an alternative to direct heat. The process is much simpler and quicker, and can be used with small quantities of fruit. I decided to keep a record of all the recipes that I have developed over the years and make them available to a wider audience via the Internet.

The original recipes for jam were taken from "Essentials of modern cookery", by Dora Seaton, published by Evans Brothers Ltd, London 1969. This is a fairly old book and all quantities were in English Imperial Units, and thus all measurements have been quoted in imperial units. Conversions to metric units are provided, but are only approximate. It should be noted however that none of the quantities quoted here are critical, and that small variations in quantities will not make a great deal of difference to the final product. Experimentation is the order of the day!

Disclaimer:

Note that jam making is just one aspect of home cookery and is normally safe, but everything needs careful handling. However it does involve heating mixtures to boiling point over a period of time and in many cases the temperature of the mixtures will be well over 100 degrees Celsius or 212 degrees Fahrenheit. It is not unknown for liquids to become superheated in a microwave, and then suddenly boil over when removed from the oven and stirred. Take great care when handling such hot liquids, and on no account let children undertake any of these recipes unsupervised!

The author can not accept any responsibility for any accidents or incidents arising from the use of any recipes quoted on these pages. It is all your own responsibility!

Equipment needed:

1) Microwave Oven

800W Class D used for all example recipes

2) Mixing Bowl - oven proof glass preferably

10 inch diameter, 4 inch deep is a good size

volume approx 6 pints full to brim

bowl

3) Wooden mixing spoon

4) Fruit crusher

A potato masher is useful for some fruit

Hand held power liquidiser for others

5) Ladle for handling hot fruit mixture

6) Large diameter fruit funnel

not essential but helps to fill jam jars

tools

7) A collection of nominal 1 pound jam jars with screw tops

Good sized jars have capacity 300 ml: 10 fluid ounce: or 1/2 pint

screw tops are not essential, but they last much longer than the old style jam pot covers made from grease proof paper and cellophane with elastic bands to seal the jars.

jar

Ingredients:

(1) Clean Fresh fruit as described in individual recipes or alternatively defrosted frozen fruit can be used in some cases. Specifically, Raspberries, gooseberries and blackcurrants are easily frozen and used later for jam making when fresh fruit is no longer available.

(2) Granulated sugar or alternatively "Jam Sugar" [In the UK this is a brand of Tate & Lyle]

"Jam Sugar" is normal granulated sugar, with added Pectin, which provides better jam setting with less cooking.

(3) Fresh Lemon juice for some recipes