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Raspberry Jam

Recipe Supplied by: Anne Reney-Smith
Serves: 0 People
The microwave is fantastic for small amounts of jams and chutneys, because of the speed of the cooking the colour and taste are superb Nothing can compare to picking fresh raspberries in the garden and making jam immediately!

225g Raspberries
225g sugar

1. Warm the sugar in a large pyrex bowl for 2minutes.
2. Add the Raspberries and stir very well.
3. Microwave until boiling point is reached – approx. 5 minutes.
4. Stir every other minute to ensure that all the sugar has dissolved and is not sticking to the bowl.
5. Microwave until setting point is reached approx. 3 minutes, test for setting (drop a little jam on a saucer, if after the skin wrinkles as you draw your finger over it, the jam is ready.)
6. Pour into sterilised 500g Jam jar seal and label.

Raspberry Jam

To sterilise jars, small bottles, plates etc - quarter fill a jar with cold water, dip in your fingers and rub your dampened fingers completley around the jar. (If the jar has a lid, shake the water around with the lid on). Microwave the jar for 1 minute, everywhere the moisture has touched will be brought to boiling point and sterilised. Pour out water, take care the jar will be hot, and use for preserves etc.

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