Microwave Fruit Jam

Microwave Fruit Jam Recipe: Rhubarb, Strawberries, Pineapple, Pectin, Sugar, Lemon Juice & Peel

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Microwave fruit jam is a quick and easy way to make delicious homemade jam without the need for a stovetop. This recipe combines the tartness of rhubarb with the sweetness of strawberries and pineapple for a unique and flavorful jam that is perfect for spreading on toast or using in recipes.

History

Microwave fruit jam has become popular in recent years as a convenient alternative to traditional stovetop jam-making methods. This method allows for a shorter cooking time and preserves the fresh flavors of the fruit.

Ingredients

2 cups diced rhubarb
1 pt (473 ml) strawberries
8.25 oz (234 g) canned crushed pineapple
1.75 oz (50 g) pectin (1 package)
4 cups sugar
1 tbsp fresh lemon juice
1 tsp grated lemon peel

How to prepare

Do not drain the pineapple.
In a 2 qt (1.89 liter) microwave-safe bowl or other container, combine the pineapple, rhubarb, and strawberries.
Microwave on high power for 7–10 minutes, stirring twice, until the rhubarb is tender.
Stir in the fruit pectin; microwave on high for 2–4 minutes, until the mixture boils, stirring every minute.
Stir in all the remaining ingredients.
Microwave on high for 2–4 minutes more to allow the jam to boil hard; stir every other minute.
Let it stand for 10 minutes, then pour it into sterilized jars.
Seal the jars and let them cool, then refrigerate.

Variations

Try using different fruits such as peaches, raspberries, or blueberries for a unique flavor combination.
Add spices like cinnamon or nutmeg for a warm and cozy twist.

Cooking Tips & Tricks

Be sure to stir the jam frequently while microwaving to prevent burning.

- Use a microwave-safe bowl or container to avoid any potential damage to your microwave.

- Adjust the cooking time based on the wattage of your microwave to ensure the jam reaches the desired consistency.

Serving Suggestions

Enjoy this microwave fruit jam on toast, biscuits, or as a topping for yogurt or ice cream.

Cooking Techniques

Microwaving the fruit allows for a quick and easy jam-making process that preserves the fresh flavors of the fruit.

Ingredient Substitutions

If you don't have rhubarb, you can substitute with additional strawberries or another tart fruit like cranberries.

Make Ahead Tips

This jam can be made ahead of time and stored in the refrigerator for up to two weeks.

Presentation Ideas

Transfer the jam to decorative jars and label them for a thoughtful homemade gift.

Pairing Recommendations

This jam pairs well with a variety of cheeses, crackers, and bread for a delicious snack or appetizer.

Storage and Reheating Instructions

Store the jam in the refrigerator for up to two weeks. Reheat in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Calories: 110 per serving

Carbohydrates

Carbohydrates: 28g per serving

Fats

Fats: 0g per serving

Proteins

Proteins: 0g per serving

Vitamins and minerals

This jam is a good source of vitamin C and fiber, thanks to the fruit ingredients.

Alergens

This recipe may contain allergens such as strawberries and pineapple. Be sure to check for any allergies before consuming.

Summary

This microwave fruit jam is a low-fat, low-protein, and low-calorie option that is high in carbohydrates and vitamin C.

Summary

Microwave fruit jam is a quick and easy way to enjoy homemade jam without the need for a stovetop. This recipe combines the flavors of rhubarb, strawberries, and pineapple for a unique and delicious spread that is perfect for any occasion.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Microwave Fruit Jam. It was a hot summer day, and I was visiting my dear friend Martha's house. Martha was known for her delicious homemade jams and preserves, and I always looked forward to tasting her latest creations.

As we sat in her cozy kitchen sipping tea, Martha suddenly jumped up from her chair and exclaimed, "I almost forgot about the jam I was making earlier! Come with me, I want to show you something." Intrigued, I followed her to the kitchen counter where she had a bowl of fresh strawberries and a bag of sugar waiting.

Martha quickly explained that she was making a small batch of microwave fruit jam, a new recipe she had recently discovered. She told me that it was a quick and easy way to make homemade jam without the need for a long and tedious cooking process. I watched in awe as she mixed the strawberries and sugar together in a microwave-safe bowl and popped it into the microwave.

Within minutes, the sweet aroma of strawberries filled the kitchen as the mixture bubbled and thickened. Martha gave it a stir and then poured it into a small jar, sealing it with a lid. She handed me a spoon and told me to try it while it was still warm.

I took a small taste and was immediately blown away by the burst of fresh strawberry flavor. The jam was sweet and tangy, with just the right amount of pectin to give it a perfect consistency. I couldn't believe that something so delicious could be made in just a matter of minutes.

I begged Martha to teach me how to make the microwave fruit jam, and she happily obliged. She shared with me her secret tips and tricks, like using a combination of ripe and slightly underripe fruit for the best flavor and texture. She also taught me how to test the jam for doneness by using the "wrinkle test" method.

From that day on, I was hooked on making my own microwave fruit jam. I experimented with different fruits like peaches, raspberries, and even a combination of berries. Each batch turned out better than the last, and I found myself constantly stocking my pantry with jars of homemade jam.

Over the years, I have shared the recipe with many friends and family members who have all been amazed at how easy it is to make delicious jam in the microwave. I even entered my jam in the local county fair one year and won a blue ribbon for best homemade preserve.

As I sit here now, reflecting on that fateful day in Martha's kitchen, I am grateful for the knowledge and skills she passed on to me. Making microwave fruit jam has become a cherished tradition in my own home, and I love nothing more than sharing the sweet taste of summer with those I care about.

So if you ever find yourself with an abundance of fresh fruit and a craving for something sweet, give this recipe a try. I promise you won't be disappointed. Happy jam-making!