Making Jam in a Microwave

Chris25

Had a go at the microwave plum jam recipe from one of the links.
(2 cups chopped plums, 1.5 cups sugar, 1 teaspoon lemon juice, half teaspoon of butter. Put all in bowl and microwave on high for 15 mins) It made almost 2 jars.

It came out almost solid and a bit too sweet which makes me think that for the plums I used, there was too much sugar in the recipe and possibly cooked for too long.
Will try it with just one cup next time and just for 10 mins cooking!!!!

squeaky

A couple of posts up I recommend starting with five minutes cooking and then check every minute. Timings vary a lot depending on the fruit; and different amounts and different microwave strengths mean even more variability on timing. Even the same amount of the same fruit will be different at a different time of year because of sugar content etc... so there's no hard and fast time

Trying2Save_3

Well done Chris25, if we all keep experimenting we will get there in the end :j and our jam will be wonderful :drool: I think plums have a lot of natural pectin in them, which is what you need to make it set, so maybe in the m/wave you need less sugar. Actually when I got over the excitement of making my gooseberry jam and we ate it the next day, mine too was a bit too sweet and a little bit more solid than jam normally is. So I'm going to try less sugar and maybe use granulated sugar instead of Jam sugar as I think Gooseberries also have a lot of pectin in them.

I have picked 1lb of Raspberries today and plan to make jam in the m/wave with them. I am wondering whether to use 1lb of jam sugar or granulated sugar? What is the lemon and butter for?

apprentice_tycoon

Nice jam thread! The lemon is to sharpen the taste and help the pectin along, the butter is to disperse the scum (charming word!) - I'm still not convinced that doing it in a microwave is preferable, in a pan you can see what's going on at all time. HM rasberry jam glistens like rubies! I always put one jar away to have on Christmas morning with croissants

Trying2Save_3

Hi Apprentice Tycoon, maybe I should use lemon & butter with the raspberries, what do you think about the amount of sugar?

apprentice_tycoon

I always use the jam sugar at equal quantities to the fruit (plus the lemon and butter) in fact I just follow the instructions on the bag

mink35

Equal quantities seems an awfully sweet recipe - I use less than half sugar to fruit (7oz sugar to 1lb fruit) but this is personal taste. I love jam but hate it when it's too sweet.

AT - I've never bothered with the butter and certainly strawberry and raspberry jam doesn't seem to have a scum when done in the microwave. Could this be something to do with the pan??

apprentice_tycoon

You may have a point over the pan - I have never tried it in the microwave, so I really shouldn't advise! the scum is really just a small froth at the edge of the pan, it's too small to try and skim off so the butter just disperses it.

As far as the sweetness goes, I have been using the old Tate and Lyle Sugar with Pectin leaflet that I have had for years and never really changed it, I use the same quantity of sugar to fruit regardless of the fruit used (kiwis, peaches, etc) and never really revised it

mink35

Do you not find it a bit sweet even compared to bought jam?

Trying2Save_3

Yippee another success :j

This is how I made Strawberry & Rhubarb Jam in the m/wave.

1/5lb rhubarb & 2oz granulated sugar
1lb strawberries
1lb granulated sugar
squirt of lemon

Cooked the rhubarb with about 2oz sugar in the m/wave.
Put washed jam jars in oven to warm & sterilise.
Put strawberries & sugar & lemon in big plastic bowl in the m/wave.
Cook on high for about 5 mins.
Add rhubarb and carried on cooking on high.
Check every couple of mins to test consistency & test on cold plate.
When ready pour into measuring jug and then into jars.
Cover with waxed discs.

It tastes absolutely delicious, we made pancakes and spread with jam and rolled them up - fantastic.......!