Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 ts Ground cinnamon.

To make Microwave Jam:

Only a small amount of fruit necessary and NO pectin. And the jam
cooks up so fast you can even serve it warm 20 minutes after you
start. Color and flavor are lovely, too. Store in the refrigerator
for up to three months---OR IT CAN BE FROZEN. (which is what we do!)

Prepare specific fruit as directed below. Place in a 3-quart
casserole. Add specific amount of sugar, butter, lemon juice and
flavoring. Cook, UNCOVERED, on high about 15 minutes, boiling. Boil
ONLY 2 minutes. Test again.

STRAWBERRY JAM: Crush about 3 1/2 cups of whole berries to make 2
cups. Add: 1 1/2 cups sugar, 1/2 teaspoon butter, 1 1/2 tablespoons
lemon juice. Cook as above.

RASPBERRY JAM: 3 cups berries to make 2 cups fruit. Add 1 1/2 sugar,
1/2 t. butter, 1 T. lemon juice.

BLUEBERRY JAM: SLIGHTLY crush about 3 cups berries to make 2 cups. 1
12/ C. sugar, 1/2 t. butter: 1/4 c. lemon juice, 1/2 t. grated lemon
peel and

SWEET CHERRY JAM: Remove pits from 1 lb. of fruit. Cut in quarters to
make 2 cukups. Add 1 1/2 C. sugar, 1/2 t. butter, 1/4 C. lemon
juice, 1/2 t. grated lemon peel, a 2-inch cinnamon stick after
cooking.

PLUM JAM: Remoe pits and chop about 1 lb. plums to make 2 cups. Add 1
1/2 cups sugar, 1/2 t. butter, 1 T. lemon juice.

All these are to be cooked as above.

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