Recipe - Microwave Jam

One fourth teaspoon 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
monthsOR IT CAN BE FROZEN. (which is what we do!)

Prepare specific fruit as directed below. Place in a 3quart 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 One half cups of whole berries to make 2 cups.
Add: 1 One half cups sugar, One half teaspoon butter, 1 One half tablespoons lemon juice.
Cook as above.

RASPBERRY JAM: 3 cups berries to make 2 cups fruit. Add 1 One half sugar, One half t.
butter, 1 T. lemon juice.

BLUEBERRY JAM: SLIGHTLY crush about 3 cups berries to make 2 cups. 1 12/ C.
sugar, One half t. butter: One fourth c. lemon juice, One half t. grated lemon peel and

SWEET CHERRY JAM: Remove pits from 1 lb. of fruit. Cut in quarters to make
2 cukups. Add 1 One half C. sugar, One half t. butter, One fourth C. lemon juice, One half t.
grated lemon peel, a 2inch cinnamon stick after cooking.

PLUM JAM: Remoe pits and chop about 1 lb. plums to make 2 cups. Add 1 1/2
cups sugar, One half t. butter, 1 T. lemon juice.

All these are to be cooked as above.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini