Yield: 2 Half pints
|2 pints||Berries; Raspberries, Blackberries or Boysenberries|
Place berries in an 8 cup measuring bowl or larger microwave-safe bowl and crush lightly. Stir in the sugar and let stand 5 minutes.
Cover the container with plastic wrap and turn back a corner of the plastic so steam can escape. Microwave on HIGH (100%) 4-5 minutes, or until the mixture has come to a boil. Continue to microwave on MEDIUM (50%) for 8 minutes.
(Caution, this can boil over easily. If your microwave oven has no glass dish on the bottom, place the bowl on a plate to catch any juices.) Remove plastic wrap and cook on MEDIUM (50%) for 8 minutes more.
To test the jam, dip a spoon in the mixture. Run your finger through the mixture on the back of the spoon. If it leaves a distinct trail without closing in on itself, the jam is done. To double check, spoon a bit on a small saucer and place it in the freezer for 1 minute. It should have a jam-like consistency. If the jam needs more cooking, microwave on MEDIUM (50%) for a few more minutes. Store in the refrigerator.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA