When making jam in the microwave, it is best to use special preserving sugar (e.g., special preserving sugar 500 g sugar to 1,250 g fruit or special preserving sugar 500 g sugar to 1,000 g fruit. You should only make small amounts in the microwave, as larger amounts will not heat evenly in all places, so they will not keep as long.
Strawberries: Stem the washed, well drained strawberries and cut them into small pieces. Mixed with the special jelling sugar, put them in a high glass bowl and cover. Heat in the microwave for 5 min at 180 watts, then stir well once, cover repeatedly and cook for another 6 min at 600 watts. (Frozen berries 7 min).
Raspberries/Blackberries: Select the raspberries or blackberries well, rinse carefully, mash and mix with the special jelling sugar. Place in a tall glass bowl and cover. Heat in the microwave for 5 min at 180 watts, then stir well once, cover again and cook for another 6 min at 600 watts. (Frozen berries 7 min).
Cherries: Cut washed cherries in half and remove pits, add to a tall glass bowl mixed with special preserving sugar and cover. Heat in the microwave for 6 min at 180 watts, then stir well once, cover repeatedly and cook for another 7 min at 600 watts. (Frozen cherries 8 min).
Apricots: Rinse and pit the fruit and cut into small pieces or crush. Mix with the G
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