Since microwaves are particularly attracted to sugar molecules, there is danger of boil-over, so a 2 quart measure is best - it's handle and spout simplify transferring the hot bubbly jam into hot sterilized jars.

Refrigerated, these jams will keep well for several months.

Don't attempt to double the recipe or alter the 2 cup quantity in any way.

2 c. diced or crushed fruit
1 1/2 c. sugar
1/2 tsp. butter

Place all in 2 quart glass measure. Stir thoroughly. Cover with wax paper. Microwave on high for 6 minutes or until mixture boils. Remove wax paper. Stir. Microwave, uncovered on high for time indicated on chart.

Jam will set to good consistency if it begins to coat spoon. Droplets should be thick. Test, and return to microwave if jam seems thin - for about 2 minutes - then recheck.

BERRY JAM: Add 1 tablespoon lemon juice to original mixture. 13-15 minutes.

PEACH JAM: Add 1 tablespoon lemon juice. Can add 2 drops almond flavoring for variety. 13-15 minutes.

APPLE JAM: Jonathon, McIntosh, Pippin. Add 1 tablespoon lemon juice, 1 teaspoon ground cinnamon. 5-7 minutes.

STRAWBERRY JAM: Add 1 1/2 tablespoons lemon juice. 15-20 minutes.

Makes about 2 cups. Quick and easy for Sunday breakfast.