6-Minute Raspberry Jam (With Variations)

"You won't need a heavy saucepan, Mason jar, pectin, or paraffin to make these flavorful jams. Packed with chunks of fruit, they're a snap to make 0 with a little help from your microwave. Although these quick jams are made in small quantities, the mixture does bubble up in the microwave, so be sure to use a 6-cup bowl. Also, remember that doubling or tripling a microwave recipe changes the cooking time significantly. Once you've whipped up some jam, transfer it to a covered small container.. Refrigerated, it will keep for several weeks."
 
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photo by Debbwl photo by Debbwl
photo by Debbwl
photo by Debbwl photo by Debbwl
photo by averybird photo by averybird
Ready In:
36mins
Ingredients:
2
Yields:
2/3 cup
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ingredients

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directions

  • Mix berries and sugar in 6-cup microwave-proof bowl. Microwave uncovered on HIGH 6 minutes. Let cool slightly. Transfer to jar and refrigerate covered.
  • For Blueberry Jam: puree 1-1/2 cups fresh blueberries and mix with 1/4 cup sugar. Proceed as above. (Makes 3/4 cup).
  • For Peach Jam: pit and coarsely puree 2 medium or 3 small ripe peaches (about 12 oz.); mix with 1/4 cup sugar. Proceed as above. (Makes 1-1/4 cups).
  • For Strawberry Jam: coarsely puree 1-1/2 cups hulled fresh strawberries; mix with 1/4 cup sugar. Proceed as above. (Makes 1-1/4 cups).
  • For Blackberry Jam: puree 1-3/4 cups fresh blackberries; mix with 1/4 cup sugar. Proceed as above. (Makes 2/3 cup).
  • For Citrus Marmalade: quarter, seed, and coarsely puree 1 each medium lemon and lime; mix with 3/4 cup sugar. Proceed as above. (Makes 1-1/2 cups).

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Reviews

  1. Wow this really is the best thing since sliced bread! There are lots of things to love about this recipe, it tasty great, it's easy, it makes just over a cup and has lots of yummy variations. I made strawberry and am looking forward to trying the other flavors. Thanks so much for the post.
     
  2. This makes a nice tasting, tart jam. And it comes together very FAST! I didn't strain out the raspberry seeds as I had this on wheat toast and it was fine that way. But if using as a sauce for ice cream, I would probably go the extra mile and strain out the seeds. Thank you, JackieOhNo! [Made for the All You Can Cook Buffet special]
     
  3. Great tasting jam/spread/sauce, whatever you want to call it & however you want to use it! So easy & wonderful! Definitely keeping this around so I can make some of the other variations, too! [Tagged, made & reviewed for the Summer Salad & Berry Recipe Challange]
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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