The preserve, jam, marmalade and jelly tutorial #3: preserving in the microwave

Maybe what’s been putting you off making preserves is lack of time along with a belief that you need a bumper crop to go ahead.  If so, let me reacquaint you with that television-shaped appliance on the bench.

Ladies and Gentlemen:  the microwave.

Beyond heating up leftovers and dissolving gelatine, a microwave oven comes into its own when you use it to make preserves.  The brief cooking times mean that microwave preserves have the freshest, liveliest taste of any preserve you are likely to taste.

You don’t have to wait for a bumper crop:  in fact, it is best to make small quantities, since larger quantities would necessitate longer cooking times and spoil the fresh-flavour bonus that you are after from the mikey.  With the mikey, you can make your preserves for the week by just using what you may have lying around the house:  an orange and a lemon will make a jar of marmalade, and a tin of peaches can be transformed into jam, relish or chutney in the twinkling of an eye.

Get into the habit of preserving, roping in children and spouses as necessary.  If you incorporate it into your routine, you'll find that less and less fruit and vegetables will go to waste; you'll save money; and you'll always have a spur-of-the-moment gift when you go visiting or need to say “thank you”.

What you'll need:

1.  A large, microwave-proof casserole.  (Use a large casserole, preferably with straight sides, even when making a very small amount.  As preserves cook in the microwave, they begin to rise up and up like prisoners bent on escape; if the casserole isn't big enough, it will spill.)

2.  A wooden spoon.

3.  Clean, sterilized jars or glasses, free of any chips or imperfections, with their own lids, or Vacola Kleer-view covers. 

Adapting recipes

When adapting a conventional recipe for the mikey, the first thing is to reduce the water when cooking the fruit.  The minimum amount of water is a couple of tablespoons (for berries), and the maximum should be enough to cover the fruit (marmalades).  If you follow the step-by-step instructions, comparing sugar and fruit ratios as in Tutorial #2 and making the necessary adjustments, you should have no trouble.  To use tinned or bottled fruit, follow guides below without the steps that involve cooking the fruit.

STEP-BY-STEP JAM AND CONSERVE

1.  Prepare fruit by cutting away any blemishes.  If necessary, peel, pit, or de-seed.  Cut into pieces (small for jam, large chunks for conserve).

2.  Add lemon juice or citric acid if needed (see Tutorial #2).

3.  Add water.

4.  Place in a large, microwave-proof bowl or casserole, and cover.  Cook on HIGH until soft and pulpy.

5.  Measure fruit pulp, and re-heat to boiling.

6.  Add required amount of sugar. Stir until sugar is dissolved.  Add any spices or flavourings you may desire.

7.  Cook, uncovered, on HIGH, until setting point is reached (15-20 min).

8.  Skim off any scum, and fill warm, sterilized jars to the brim.  Fit lids on IMMEDIATELY.  Label, and store in a cool, dark place.

STEP-BY-STEP MARMALADE

1.  Wash fruit, slice thinly.  Cover with water, and let stand overnight, or for several hours.

2.  Place fruit and water in large microwave bowl or casserole, cover, and cook on HIGH until rind is tender (6-10 min.).

3.  Measure pulp, then reheat to boiling.  (If you would like less rind, strain out as much as you need to before measuring.)

4.  Add required amount of sugar.  Stir to dissolve.

5.  Cook, uncovered, on HIGH until setting point is reached (15-20 min.).

6.  Skim off any scum, and fill warm, sterilized jars to the brim.  Fit lids on IMMEDIATELY.  Label, and store in a cool, dark place.

STEP-BY-STEP JELLY

1.  Wash fruit and chop roughly, leaving on skins, cores, pips, etc.

2.  Place in large microwave bowl or casserole, and cover with water.

3.  Cover, and cook on HIGH until soft and pulpy (6-8 min.).

4.  Pour into jelly bag, or fine strainer lined with a clean, wet Chux, and let stand overnight (or several hours, at least).  Do not press or squeeze fruit, as this will cloud the jelly.

5.  Measure liquid.

6.  Heat liquid on HIGH until boiling, then add required amount of sugar.  Stir to dissolve.

7.  Cook, uncovered, on HIGH until setting point is reached (15-20 min.).

8.  Skim off any scum, and fill warm, sterilized jars to the brim.  Fit lids on IMMEDIATELY.  Label, and store in a cool, dark place.

STEP-BY-STEP CHUTNEY AND RELISH

1.  Prepare fruit and vegetables, as required.

2.  Add remaining ingredients except sugar and vinegar.

4.  Cook, covered, on HIGH until fruit/vegetables are tender (8-10 min).

5.  Add sugar, and stir until dissolved.

6.  Add vinegar.

7.  Cook, uncovered, until thick (20-25 min.).