JAM, homemade in 30 minutes!!

http://www.simplebites.net/how-to-make-homemade-jam-in-30-minutes-with-no-special-equipment/



Yup, the microwave.

quote: The microwave is used to reduce liquids for sauces and such, but never thought to whip up a batch of jam. It makes perfect sense though, because the batch of jam is so small, there is no need for sterilizing or processing. Simply jar the jam and store in the refrigerator for up to three weeks -if it lasts that long.


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I found this great little site with good info for people who do not can or preserve yet, have limited space, limited time from a job or don't have a big family and want fresh made jam. without buying equipment specialized for that process.

many of the members have different situations. not everyone has time to make big batches that are time consuming, but to make a fresh, fresh, small batch of jam for fast use might be a great addition to your receipe book.

Hope this helps someone enjoy some fresh jam!

FREEZER JAM

this came from the same site: I never knew about freezer jam, huh??





Recipe: Homemade Strawberry Freezer Jam
Supplies:
6 half-pint freezer safe canning jars with lids and bands
tongs
ladle
potato masher
funnel
large pot
Sterilize all equipment prior to use; you can do this in a dishwasher or in a pot of boiling water for 20 minutes.

Ingredients:
4 cups of mashed berries (do not use a food processor; the jam will not be the right consistency)
1 3/4 cup of white grape juice
3/4 cup honey
1 packet of no-sugar pectin

Directions:
Mash berries by hand. Then set up all the jars next to your stove; you will want everything arranged before you begin. Keep the lids in a pan of simmering water on the stove (not boiling).

Pour white grape juice and pectin into pot, and bring to a boil on the stove top, stirring frequently. Once the mixture is boiling, stir constantly for one minute. Then remove from heat and gently pour in the mashed berries. Stir for one minute, then pour in the honey.

With your clean ladle, ladle the jam into the jars through the funnel, leaving at least 1/2 inch head room at the top of the jar. Then one at a time, use the tongs to remove the lids from the pan of simmering water and place on top of the jars. Screw the bands down until they are just finger-tight. Dont make them overly tight.

Let the jars cool to room temperature, then put the jam in the fridge overnight. The next morning, you can move it to the freezer.

Good post! Thanks!

Have you actually made these recipes?

I am making the mirco recipe next week. Will post results. Seems so fast and super easy I have to try it!

Don't think I would care for micro-nuked jam, thank you very much.

LOL yea I hear you. But I do use a micro and have no fear of it so I am going to attempt and see what the outcome will be.

edited to say if you are not a micro fan, then try the freezer jam!

I made strawberry freezer jam a few years back. There was something about the texture that bothered me. It was grainy or something. But then, I'm really sensitive to food textures...

Oh that is good to know. It is great to hear when someone has made a recipe and the problems that might arise. Thanks for the info.

I never heard of freezer jam.