STRAWBERRY

2 cups of crushed strawberries

1 1/2 tbsp. lemon juice

1 1/2 cups sugar

1/2 teaspoon butter or margarine

Crush about 3 1/2 cups whole strawberries to make 2 cups. Add 1 1/2 tablespoons lemon juice.

Prepare fruit and place in a 2 quart glass measure or 2 1/2 to 3 quart casserole. Add sugar and butter. Let stand until juices form (about 30 minutes).

Microwave, uncovered, on HIGH (100% power) for 6 minutes or until mixture begins to boil. Stir through. Microwave on HIGH for 10 to 13 minutes, stirring every 2 or 3 minutes. Spoon out 1 tbsp. into a custard cup, and refrigerate for 15 minutes; then test consistency. If you like your jam thicker, reheat jam to boiling, then microwave on HIGH for 2 more minutes; retest consistency. Makes about 2 cups.

Berry Bumble:

Crush about 3 cups Raspberries, blackberries, boysenberries OR use a combination of half raspberries and half of any of the black berries. You should have 2 cups. Add 1 tbsp. lemon juice.

Blueberry:

Slightly crush about 3 cups blueberries to make 2 cups. Add  1/4 cup lemon juice,  1/2 tsp. grated lemon peel, and  1/4  tsp. ground cinnamon.

Melody Trachuk

Microwave jams