Microwave Jam

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. Variations: 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