Book Review - 'Quick and Easy: One Pot of Jam from Your Microwave: Jam, Jelly, Chutney and Pickles'

Want to create just a couple of jars of jam with the odd punnet of plums, apples, grapes or mangoes? Fancy using the last of your green tomatoes (from that window box) to make a delicious chutney? Are melons going cheap at your local supermarket? Or maybe you need to make a special, personal gift for someone and fancy creating some exotic jam, spiced cheese or flavoured olives.

Look no further.

Although the title implies the recipes make just one pot, in reality they make on average two or three 1 lb pots. As well as traditional, simple, straightforward recipes, the author has created recipes for the type of preserves that would cost a fortune in Harrods or Fortnum & Mason.

For instance, Strawberry and Mixed Current Jam with Melon and Gin, Apple and Red Tomato Chutney with Dried Peaches, Split Black Olives with Herbs and Orange, to name but a few.

This is a feature I find very useful - there is a handy recipe which uses frozen summer fruits from the supermarket freezer. This means you won't be dependent on fresh produce.

There are a number of real advantages to jam-making using the microwave, rather than the traditional method.

• Makes small amounts rather than huge batches;
• Lets you take advantage of exotic fruits available at  supermarkets;
• No large bubbling pan on the stove. Safety must still  be observed with microwave cooking, but the boiling liquid is less exposed  and cooking can be halted with the touch of a button;
• Hardly any scum, if any, appears whilst cooking, unlike  the conventional method;
• Microwave cooking retains the original bright colours and flavours of ingredients;
• No storage space required, unlike traditional batch cooking;
• Power costs are much lower than conventional cooking.

With the permission of the publishers, Foulsham, here is a recipe from the book for a typical 'luxury' jam. Use a microwave-proof bowl with a lid for cooking. It should NOT exceed 4 litres/7pts/16 cups in capacity. The book gives detailed instructions on equipment, utensils and safety.

Strawberry and Fresh Fig Jam

An unlikely sounding combination that actually works superbly.

Makes 1.5/3 lb/3 jars

Ingredients:

• 450 g/1 lb strawberries, hulled and sliced
• 450 g/1 lb fleshy figs, hulled and coarsely chopped
• 45 ml/3 tbsp lemon juice
• 45 ml/3 tbsp boiling water
• 1 kg/2¼ lb/4½cups jam sugar

Directions:

1. Put the strawberries, figs and lemon juice in a 4 litre/7 pt/16 cup capacity bowl and add the boiling water. Cover and cook on High (750-800w) for 7 minutes, stirring once.
2. Uncover, stir in the sugar and cook on High for 10  minutes until the sugar has dissolved, stirring twice with a wooden spoon.
3. Reduce the power to Medium (550w) and continue to cook for 25-30 minutes until setting point is reached, stirring three or four  times.
4. Allow to cool to lukewarm, then ladle into warmed jars, top with paper discs and leave until cold.
5. Cover with lids or cellophane and label the jars.

The following List of Contents shows the scope of preserves that can be created using the microwave.

• Introduction
• High-tech Luxury Preserves
• Cooking Preserves in the Microwave
• Preserves as Gifts
• Notes on the Recipes
• Jams
• Marmalades
• Jellies/Conserves
• Mincemeats
• Curds & Butters
• Fruits in Alcohol
• Chutneys
• Salsas & Relishes
• Pickles
• Flavoured Vinegars
• Flavoured Olives
• Cheeses in Oil
• A World of Tastes
• Index.

It’s time to stop merely using the microwave to heat up those ready meals!

I live in a small flat with a tiny kitchen,  and with this jam-making technique there is so much less mess and you don't need a massive surface area. So this book is a real favorite of mine.  

With Sonia Allison's groundbreaking book you can create brilliant, freshly made, unusual preserves that will unite technology and tradition with impressive results.  

Source:

One Pot of Jam from Your Microwave   by Sonia Allison (Fousham, 2005)