- Hands-on time:
- 3 mins. to 5 mins.
- Baking time:
- Total time:
- 13 mins. to 20 mins.
- 1/2 to 3/4 cup
When you've been berry picking and have a surfeit of fresh berries on hand, refrigerator jam is a great option. And when you cook the berries in the microwave, instead of in a saucepan over a burner, you save yourself much of the stirring and "tending" this task would usually take.
- 2 cups berries, sliced if large
- 1/3 to 1/2 cup sugar, to taste
- 1/8 teaspoon salt
- 2 tablespoons freshly squeezed lemon juice
- 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.
- Yield: 1/2 to 3/4 cup jam.
Tips from our bakers
- Can you use frozen berries? Yes. You'll probably need to cook them for 15 minutes rather than 10, due to their excess liquid.
- What about using other fruits? We tried mango/strawberry, and it worked fine. Experiment; you'll soon discover your own favorite fruits, or fruit/berry combinations. Whatever fruit(s) you choose, weigh out 10 ounces (about 2 cups), and go from there.
- To make a berry or fruit sauce, simply serve the jam hot out of the microwave, rather than waiting for it to chill/thicken. Blueberry sauce is wonderful atop pancakes or waffles.
- Can you double the recipe? Yes; you'll need to double the cooking time, as well.