My Microwave Recipe: makes about 5lb of jam.
2 ¼ lbs damsons or bullace – washed, stalks removed
3 tablespoons of water (this is the main ingredient difference in using a microwave)
Butter – walnut sized piece (it really makes a difference to the finished product)
1, Place bullace and water in large* Pyrex or similarly heat proof microwave safe bowl, covered, 10 mins high power to soften fruit. (*large enough to hold at least twice the amount of fruit you are putting in it)
2, Stir and squash fruit to help release the stones, further 6 – 8 mins until stones come free of the flesh.
3, Using a slotted spoon lift out as many of the stones as possible and drop into large-hole colander to squash off as much of fruit and skin as possible to return to the fruit pulp – discard the stones ( a few stones remaining in the pulp do not matter and adds to the home made feel of the jam)
4, Re-heat for about 3 mins to bring back up to simmer.
5, Add sugar and stir in well, add butter and make sure it melts.
6, Lid off, bring up to the boil again in MW – about 8 – 10 mins.
7, Stir well and put back into MW to simmer for 8 mins
8, Stir well, and put back into MW to simmer for 8 mins and check for set (place a teaspoon of jam mix on a cold plate – pop back in fridge – will show a set if the jam skin forms wrinkles and feels thick when finger is pushed though it when cool)
9, Into well washed jars pour about 1 cm (half an inch) of boiling water, place in microwave on full power for 3 – 4 mins until the water boils in the jars. Take care and tip them out well and stand to evaporate the last bit of water while you re-heat the jam mix
10, If a set is demonstrated by your test – return jam mix to microwave and heat until bubble appear then remove from microwave and ladle into hot jars. (if no set then simmer for another 3 mins and retest, continue until a set is demonstrated)
11, Cover with clear jam-covers as per instructions with the packet, and label.