Microwave Rhubarb-Berry Jam

• Large glass microwavable bowl. Use a bowl with 10 cup or larger capacity. Or risk wiping up a sticky microwave later.
• Large microwavable plate to place under bowl and catch any overflow.
• Spatula/rubber scraper.
• Cooking thermometer (optional).
• 1 cup (about 135 grams) diced rhubarb (Get yours at our farm stand!)
• 1 cup total (about 150 grams) diced fresh or frozen berries, any combination (strawberries, blueberries, blackberries, raspberries). My favorite is a combination of fresh blackberries and fresh strawberries.
• 1 cup (about 200 grams) sugar.
• 1 teaspoon (about 5 ml) lemon juice.

This recipe yields about 1 cup jam.

1. Combine fruit, sugar, and lemon juice in large glass bowl. Stir together until sugar is well incorporated.
   
2. Cover and let stand at room temperature for 30 minutes.
3. After 30 minutes, stir your fruit mixture well.
4. Place the mixture in the microwave with a large plate underneath to catch any overflow. (Don’t skip this step unless you enjoy cleaning up sticky microwave messes!)
5. Microwave on high for 5 minutes.
6. Carefully stir the mixture, and microwave on high for another 5 minutes. Stir.
7. Repeat cooking and stirring in 5-minute increments until jam is slightly thickened and/or the cooking thermometer reads between 218 and 222 degrees Fahrenheit. Usually 3 cooking intervals is enough. The jam will thicken quite a bit as it cools.
8. Remove the jam from the microwave and cool slightly, until you can safely handle the bowl.
9. Transfer the jam to a pretty serving dish or 1/2 pint jam jar. This recipe makes about 1 cup of jam.

Serve your fresh jam warm or chilled on toast or waffles. Complete your meal with our breakfast-in-a-mug recipe.

Store any leftover jam (if you have any!) in the refrigerator or freezer.