MICROWAVE JAM

      Title: MICROWAVE JAM
  Categories: Condiments
       Yield: 6 Servings
  
     1/4 ts Ground cinnamon.
  
   To make Microwave Jam:
   
   Only a small amount of fruit necessary and NO pectin. And the jam
   cooks up so fast you can even serve it warm 20 minutes after you
   start. Color and flavor are lovely, too. Store in the refrigerator
   for up to three months---OR IT CAN BE FROZEN. (which is what we do!)
   
   Prepare specific fruit as directed below.  Place in a 3-quart
   casserole. Add specific amount of sugar, butter, lemon juice and
   flavoring. Cook, UNCOVERED, on high about 15 minutes, boiling. Boil
   ONLY 2 minutes. Test again.
   
   STRAWBERRY JAM: Crush about 3 1/2 cups of whole berries to make 2
   cups. Add: 1 1/2 cups sugar, 1/2 teaspoon butter, 1 1/2 tablespoons
   lemon juice. Cook as above.
   
   RASPBERRY JAM: 3 cups berries to make 2 cups fruit. Add 1 1/2 sugar,
   1/2 t. butter, 1 T. lemon juice.
   
   BLUEBERRY JAM: SLIGHTLY crush about 3 cups berries to make 2 cups. 1
   12/ C. sugar, 1/2 t. butter: 1/4 c. lemon juice, 1/2 t. grated lemon
   peel and
   
   SWEET CHERRY JAM: Remove pits from 1 lb. of fruit. Cut in quarters to
   make 2 cukups.  Add 1 1/2 C. sugar, 1/2 t. butter, 1/4 C. lemon
   juice, 1/2 t. grated lemon peel, a 2-inch cinnamon stick after
   cooking.
   
   PLUM JAM: Remoe pits and chop about 1 lb. plums to make 2 cups. Add 1
   1/2 cups sugar, 1/2 t. butter, 1 T. lemon juice.
   
   All these are to be cooked as above.
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