Making jam in the microwave is a convenient way to make jam quickly and in small batches. This recipe makes about 2 cups, enough for a couple small jars, which is at least as much as I usually want for my own use. Though it’s possible to can the jam and then boil the jars so it can be kept for longer periods of time, since it doesn’t make that much, I usually just put it in a clean jar and then keep it in the fridge. This microwave jam recipe is adapted from Elise of Simply Recipes. It’s fairly sweet, but Elise says that reducing the sugar will likely cause the jam not to set as well (it doesn’t use any added pectin).

In this version I used blood oranges and persimmons. I’ve also made it according to the original recipe, which uses oranges and figs, and that’s delicious as well, or you can substitute whatever fruit is seasonal or on hand. (Though I think it’s better to keep in the citrus, as I think the pectin it contains may help the jam firm up.) It’s good with cheese and crackers; I like to use a strongly flavored cheese, such as gorgonzola, to stand up to the strong flavor of the jam. It’s also good with goat cheese.

Spiced Blood Orange and Persimmon Jam

adapted from Elise Bauer

1 1/2 c chopped, peeled fuyu persimmon
1/2 c sectioned, chopped blood orange
3/4 c sugar
3/4 c brown sugar
1 1/2 t orange zest
3 T lemon juice
1/4 t allspice
1/4 t cloves
1/4 t ginger
1/2 t butter

Mix all the ingredients in a large microwave-safe container. Let the fruit macerate about 30 minutes. Microwave on high about 15 minutes, stopping to stir every few minutes once it begins to boil. Continue cooking until the desired consistency is achieved. To check the consistency, stick a small plate in the freezer, and drip a little bit of jam onto the plate to cool it quickly. When it’s somewhat viscous instead of runny, the jam is done. I boil it down until it’s a little less than two cups. Pour it into clean glass jars and keep in the refrigerator.

Update: Other fruit combinations we’ve tried:

-Kumquat (replace all the fruit with kumquats, sliced thinly with the seeds removed, and leave out the spices, and use only granulated sugar)

-Rhubarb and Kumquat with Ginger (replace fruit with 1 c kumquats sliced thinly, seeded and 1 c sliced rhubarb. Replace all the spices with 1/2 t of ginger, and use only granulated sugar)

-Orange and Fig (original version from Simply Recipes; replace blood oranges with oranges and persimmon with figs, and use only granulated sugar and all spices as above)

What fruit combinations sound good to you?

Tags: Fruit, jam

This entry was posted on Sunday, March 23rd, 2008 at 9:09 pm and is filed under Appetizers, Dip/Sauce, Fruit, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.