Diced or crushed fruit and flavor
1/2 cup sugar
1/2 tsp. butter or margarine

Prepare the fruit and place in an 8 cup glass measure with a spout or a 2-1/2 to 3 quart casserole dish.
Let stand until juices form - about thirty minutes.
Microwave on High for 10-14 minutes, stirring every 2-3 minutes.
Spoon out 1 tbsp. of jam, refrigerate for 15 minutes and test consistency.
If you like thicker jam, re-heat to boiling then microwave for 2 more minutes.
Makes 2 cups.

Fruit and Flavor Combinations for Microwave Jam

Apricot: Remove pits from 1lb of apricots and chop to make 2 cups. Add tbsps. lemon juice.

Apricot-Pineapple: Remove pits from 3/4 apricots and chop to make 1-1/2 cups. Combine with 1/2 cup crushed pineapple and 1 tbsp. lemon juice.

Berry: Crush 3 cups or raspberry or blackberries or a combination of both, and add 1 tbsp lemon juice.

Strawberry: Crush 3-1/2cups of strawberries to make 2 cups. Add 1-1/2tbsps lemon juice.

Peach or Nectarine: Remove pits from fruit, peel and chop to make 2 cups. Add 1 tbsp. lemon juice.

Notes: Refrigerated, these jams keep for several months; freeze for longer storage.
For canning, use 2 half pint (250ml or 1 cup) jars. Fill to within a 1/4" of the rim.
Steralize jars by boiling for 15 minutes, keeping immersed until ready to fill.
Scald the lids and bands for 5 minutes, and keep lids in scalding water until ready to use.
Pour jam into hot jars, skim off foam, add more jam if needed to maintain headspace.
Wipe rims clean with damp cloth. Place lids on jars and screw down tightly.
Let cool. Press lids to test seal - if they stay down the jars are sealed.
Process in water bath canner, if desired, for 5 minutes. Label and store.
***Do not double these recipes.