Making Jam in a Microwave

MATH

How many of you have a jam setting on your breadmaker and have used it? I used to make jam in mine and the results were pretty good.

mink35

I always make jam in the microwave, one jar at a time so it doesn't go off. The recipe I use also doesn't have pectin in - it relies on lemon juice to set it.

This is the recipe I use (post number 4).

Trying2Save_3

How's this for an old recipe!

GOOSEBERRY JAM From an old, old cookbook belonging to the White Horse Inn, Fishergate, Doncaster:
Take your gooseberries when they are at their biggest and pilk them and putt them in a stoup and sett them among boyling water till
they be tender then putt them throu a fine search ane putt ane equall wrought of suggar ane boyle it to the consistence of a marmalet and box it up.
:rotfl:

mink35

Trying2Save wrote:

How's this for an old recipe!

GOOSEBERRY JAM From an old, old cookbook belonging to the White Horse Inn, Fishergate, Doncaster:
Take your gooseberries when they are at their biggest and pilk them and putt them in a stoup and sett them among boyling water till
they be tender then putt them throu a fine search ane putt ane equall wrought of suggar ane boyle it to the consistence of a marmalet and box it up.
:rotfl:

Love it! Can ya make it then and let us know how you get on! :rotfl:

squeaky

mink35 wrote:

Love it! Can ya make it then and let us know how you get on! :rotfl:

Shouldn't that be:-

Prithee fayre maide; wouldst mayke one pott under trial and with haste that ye might tell aul that wish to hear of thy successe?

mink35

squeaky wrote:

Shouldn't that be:-

Prithee fayre maide; wouldst mayke one pott under trial and with haste that ye might tell aul that wish to hear of thy successe?

:rotfl: :rotfl: :rotfl:

Alas kind sire, I fear that thou art taking the pith

Trying2Save_3

:rotfl: :rotfl: :rotfl:

Watch this space fayre maides and gallant sires.

Trying2Save_3

:j Yippee I've just made Gooseberry Jam in the Microwave. It looks fantastic on the windowsill cooling off! :j From a combination of recipes etc here's how:

Jam covers from Robert Dyas; Tate Lyle Jam Sugar 1kg (2.2lb) from Savacentre; jam jars - soaked labels off in very hot soapy water; 1kg (2.2lb) gooseberries from my allotment, top & tail. Cold saucers in the fridge.

Put jam jars in the dishwasher with full load. (I read somewhere that this would sterilise them and you put the jam in whilst they are still warm).

Put gooseberries in big plastic bowl in the microwave, cook on high until they are soft. Then add the bag of sugar and stir until dissolved. Cook on high for 5 mins, stir & test on cold saucer, cook on high for 5 mins, stir & test on cold saucer (sort of very small wrinkle on plate), held spoon in the air and when it cooled it looked like it was setting. I think this bit is where experience comes in - though I don't have any :rotfl: Anyway pour into a measuring jug (also from the d/w) and then pour from the measuring jug into now sterilised warm and dry jars from d/w. Immediately place waxed circles with waxed side on the jam while it is still hot and leave to cool completely. Covers are then put on the jam when it is either hot or cold, but not tepid as it causes mould. :j

squeaky

:T Sounds like you've got yourself some jam! Wahey!

Lucky on that microwave timing though... I'd give it one minute at a time (after the first five) and then test for the setting point because it depends so much on how much you're making, which fruits, and how much power your microwave has.

Pleased it all worked for you though

Trying2Save_3

:T Thanks Squeaky for the tip re timing, I've got enough gooseberries for another batch , we have just had our first taste as its finally cooled and it tastes absolutely delicious. Maybe I'll try rhubarb! :think: