Prepare fruit and flavorings in a 2-quart glass measuring cup or 2 1/2 to3-quart casserole.
Add sugar. Let stand until juices form, about 30 minutes.
Microwave, uncovered, on High (100 percent) for 6 minutes or until mixturebegins to boil. Stir well. Microwave on High (100 percent) for 10 to 13minutes more, stirring every 2 to 3 minutes. Spoon 1 tablespoon jam intocustard cup and refrigerate for 15 minutes; check consistency. For thicker jam, reheat jam to boiling, then microwave on High (100 percent) for 2more minutes; retest. Makes about 2 cups.
Strawberry: Rinse and crush about 3 1/2 cups hulled berries (you shouldhave about 2 cups). Add 1 1/2 tablespoons lemon juice.
Blueberry: Rinse and slightly crush about 3 cups blueberries (you shouldhave about 2 cups). Add 1/4 cup lemon juice, 1/2 teaspoon grated lemonpeel and 1/4 teaspoon ground cinnamon.
Peach: Rinse, peel, pit and chop about 1 1/3 pounds peaches (you shouldhave about 2 cups). Add 1 tablespoon lemon juice. If desired, stir in 2drops almond extract after cooking.
Apricot: Rinse, pit, and chop about 1 pound apricots (you should haveabout 2 cups). Add 2 tablespoons lemon juice.
Description: "Sunset, p. 40"Yield: "2 cups"
Per Serving (excluding unknown items): 1161 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 300g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 20 Other Carbohydrates.
Nutr. Assoc. : 0 0
This came from a Sunset microwave cookbook.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1400g)|
|Recipe Makes: 1|
|Calories from Fat: 8 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 15mg||1 %|
|Potassium 673mg||18 %|
|Total Carbohydrate 1021g||300 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 1011.5g|
|Protein 7.1g||10 %|
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Calories per serving: 3973
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