Categories: Condiment 
      Yield: 6 servings 
  
    1/4 ts Ground cinnamon.                
  
  To make Microwave Jam: 
   
  Only a small amount of fruit necessary and NO pectin.  And the jam cooks up 
  so fast you can even serve it warm 20 minutes after you start.  Color and 
  flavor are lovely, too.  Store in  the refrigerator for up to three 
  months---OR IT CAN BE FROZEN. (which is what we do!) 
   
  Prepare specific fruit as directed below.  Place in a 3-quart casserole. 
  Add specific amount of sugar, butter, lemon juice and flavoring.  Cook, 
  UNCOVERED, on high about 15 minutes, boiling.  Boil ONLY 2 minutes.  Test 
  again. 
   
  STRAWBERRY JAM: Crush about 3 1/2 cups of whole berries to make 2 cups. 
  Add: 1 1/2 cups sugar, 1/2 teaspoon butter, 1 1/2 tablespoons lemon juice. 
  Cook as above. 
   
  RASPBERRY JAM: 3 cups berries to make 2 cups fruit.  Add 1 1/2 sugar, 1/2 
  t. butter, 1 T. lemon juice. 
   
  BLUEBERRY JAM: SLIGHTLY crush about 3 cups berries to make 2 cups. 1 12/ C. 
  sugar, 1/2 t. butter: 1/4 c. lemon juice, 1/2 t. grated lemon peel and 
   
  SWEET CHERRY JAM: Remove pits from 1 lb. of fruit. Cut in quarters to make 
  2 cukups.  Add 1 1/2 C. sugar, 1/2 t. butter, 1/4 C. lemon juice, 1/2 t. 
  grated lemon peel, a 2-inch  cinnamon stick after cooking. 
   
  PLUM JAM: Remoe pits and chop about 1 lb. plums to make 2 cups. Add 1 1/2 
  cups sugar, 1/2 t. butter, 1 T. lemon juice. 
   
  All these are to be cooked as above.