Microwave Grape And Almond Jam Recipes

3-MINUTE MICROWAVE JAM

Steps:

• Put the berries in a large glass bowl. If you are using blackberries and they are large, cut them in half. Toss the berries with the cornstarch and sugar if you are using.
• Cover the bowl with a microwave safe dinner plate, and microwave for 3 minutes. Give it a stir. If your jam is still very runny, pop it back into the microwave for 30 second intervals. Note: Be careful, it will get quite hot so use caution, and oven mitts.
• Spoon the jam into a clean jar and let cool Store in the refrigerator, the jam will firm up as it cools.
• Use or freeze the jam within one week.

MICROWAVE GRAPE AND ALMOND JAM

Steps:

• Roughly chop grapes.
• Place in 3 litre microwave safe bowl.
• Microwave on HIGH 5 minutes.
• Stir in sugar, rind and juice mixing well until sugar dissolves.
• Cook uncovered on HIGH for 25 to 40 minutes depending on microwave, stirring every few minutes until jam is thick.
• Stir in almonds.
• Spoon jam into hot sterilised jars, replace lids tightly. Cover with teatowels as it cools.

CONCORD GRAPE JAM

Steps:

• Wash and stem grapes.
• Place in a large stainless or enamel pot.
• With a potato masher or wooden spoon mash grapes.
• Bring to a gentle boil and reduce heat to an "active" simmer.
• Simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back.
• Run the grapes through a food mill to remove seeds.
• Return pulp to the saucepan.
• Bring to a boil and stir in honey.
• Stir often to prevent scorching.
• After about 10 minutes you should not be able to stir down the boil.
• Test for gel point.
• Jelly/puree will begin to darken and thicken up.
• This should take around 15 to 20 minutes from the boil point, but alot depends on the amount of juice your grapes are holding-you could go up to 35 minutes.
• Ladle into clean hot sterile jars leaving 1/4 inch head space, and seal.
• Process in a boiling water bath for 10 minutes.

CHERRY ALMOND JAM

Steps:

• Combine all the ingredients except sugar in a large saucepan.
• Bring to a boil, stirring constantly.
• Add sugar, stirring constantly until sugar is dissolved.
• Boil for 2 minutes, stirring constantly.
• Remove from heat.
• Skin foam.
• Ladle into clean, hot jars leaving 1/4 inch head space.
• Seal.
• Process in a Boiling water bath for 10 minutes at altitudes up to 1000 feet.

APRICOT JAM - MICROWAVE

Steps:

• Put the apricots, water, lemon juice and cloves in a large bowl.
• Cook, covered with pierced plastic wrap for 10 minutes on high, stirring frequently.
• Remove cloves and add the sugar, stirring well.
• Cook covered on high for 15 minutes, stirring every 5 minutes.
• Put a spoonful of jam on a cold plate.
• If a skin forms and the jam wrinkles when the plate is tilted, setting point has been reached.
• If jam is still liquid, cook for a further 2-3 minutes on high, Pour into hot sterilized jars, .cover with seal and ring; cool completely listening for the seal to snap. Any that do not snap seal need to be used with in a week. Or alternately pour into freezer containers; cool completly and freeze.".

CHERRY ALMOND JAM

Steps:

• Finely chop cherries.
• In a large stainless or enamel pot add cherries, liqueur and lemon juice.
• Bring to a boil stirring frequently.
• Add sugar stirring until dissolved.
• Return to a rolling boil, stir in the pectin to dissolve and boil for 1 min stirring constantly.
• Remove from heat and skim.
• Ladle into clean hot jars leaving 1/4 inch head space.
• Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.