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.
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, or until mixture comes to full rolling boil. Stir several times to dissolve sugar. Skim and discard foam.
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 1/4 tsp ground cinnamon.
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:
Remove 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.
Apricot Brandy
2 pkgs (6 oz each) dreid apricots
2 c brandy
1 3/4 c sugar
In medium microwaveable safe mixing bowl, mix all ingredients. Microwave at level 7 for 8 to 9 minutes, stirring two times to dissolve sugar.
Reduce to power level 1. Microwave for 30 minutes, stirring two times.
Cover bowl with plastic wrap. Leave in cool place for at least 3 days before serving. Strain. Store brandy covered in cool, dry place.
Recipe From: Microwave Cookbook, Accu-Cook.
Cheesy Chicken with Chives
1/3 c butter
1/2 c cornflake crumbs
1/4 c grated parmesan cheese
1 1/2 tsp dried chives
1 1/2 tsp dried parsley
2 1/2 to 3 lbs broiler fryer chicken, cut up, or drumsticks and thighs.*
* You can remove the skin here if you wish.
Place butter in shallow dish. Microwave at high for 45 seconds or until butter melts.
In another shallow dish or sheet of wax paper, mix cornflake crumbs, parmesan cheese, chives, and parsley. Dip chicken pieces in butter, then in crumb
mixture to coat.
Arrange chicken pieces, bone side down, on roasting rack, if you don't have a roasting rack place chicken on scewers or chopsticks above microwaveable safe dish.
Microwave at power level 9 for 13 to 16 minutes, or until meat near bone is no longer pink and the juices run clear, rearranging after half the time. Let stand
for 5 minutes before serving.
Cinnamon Raisin Oatmeal
4 c hot water
2 c quick cooking rolled oats
1/2 c raisins
1/4 c packed brown sugar
1/4 tsp salt
1 tsp ground cinnamon
In 2 quart casserole, mix ingredients except cinnamon. Microwave at high for 4 to 6 minutes, or until mixture slightly thickens.
Stir in cinnamon. Let stand about 2 minutes before serving.
You can use apricots instead of raisins if you wish.
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