Raspberry Jam - in the Microwave!

Yep. Jam. In the microwave. This is a sure-fire recipe to make berry jam. I've made blueberry, strawberry, and raspberry jam this way. I'm guessing you could probably do stone fruits this way as well but I haven't tried it. It is most useful for small batches where you don't want to go to all the trouble of stove-top jam. Make sure you use a container that is large for the amount of fruit - so the fruit comes no more than 1/3 of the way up the side - as the jam will boil vigourously.

Raspberry Jam

200g of raspberries
100g of sugar

(or any amount - just the same ratio ie twice the amount of fruit to sugat).

Put in a microwave safe container. Microwave on high for 5 mins. Give it a stir. Test for jell point and then microwave for 1 minute at a time until jell point is reached. Pour into a warm clean jar and cool.

I have to admit, I usually just microwave for 7 minutes and it usually works out fine without testing - but if you want to be absolutely positive it will work test it.

Jell point testing - put a dish in the freezer. To test for setting put a small dollop of the hot liquid on the plate. Leave in freezer for 40 seconds until it is cool and then push at it with your finger. If it leaves wrinkles on the surface of the jam, it is ready.