DO-IT-YOURSELF JAM

As an avid microwaver, I make jam in the microwave.  Small batches work best for me.  I can buy fruit on special, or pick up windfalls, and the small quantity means it cooks quickly.  Correct cooking is important though.  If you don't  cook long enough, the sugar doesn't "preserve" the fruit, and you get fizzy, less than pleasant (and probably a little dangerous) result.  Tummy-upset stuff.  So wether you use a microwave, or conventional oven, don't do it in a rush.  You might have to throw it out.

A good rule of thumb is to look at the fruit as it is cooking.  If it has that glazed, clear sugary look, it is ok.  If your fruit is still opaque, and is not soft, then a little more cooking may be necessary.

If you have taken great care, cooked the jam properly, used some and when you go later there is a green mould, that is OK.  Well, we were taught to welcome it.  My dad who served in the army in Egypt, used to favour the mould as he said it was penicillin and protected him from bad bacteria.  Whatever it was, it never hurt him, and I learned just to scim it off, toss it out, and eat the rest of the jam.  (He liked the mould on cheese too!!)

When you make your own jam, you know exactly what is in it.  Commercial jam makers often use flour to cheaply thicken the jam, so even when it looks like "strawberry jam or apricot jam" it may not be what it seems.  "Gluten Free jam" labelling may seem a bit silly, but be aware.  You can hide anything in a thick jam.   Pears are cheap at the moment so here is a great jam....

PEAR AND GINGER CONSERVE (makes about 1.5 kilo - perfect for gift giving)

1kg pears, 300ml water, juice of 1 lemon 1.15kg sugar, 75g cashew nuts and  3 teaspoons of freshly grated ginger.  (Optional:  when the conserve is cool add 1 tablespoon of rum)

1. Peel and core the pears, cut into cubes, put in a bowl with lemon juice and the water, cover,  and boil in the microwave until the pears are soft and tender - probably about 10 minutes will do it.
2. Add the warmed sugar to the fruit mix and stir until mix is dissolved.  You may have to give it an extra blast in the micro for a minute and stir again.
3. Then boil rapidly in 5 minute blasts, stirring between each until the mix has thickened.   Don't let the mix overflow, it is too hard to get off the turntable, and you don't want to waste any.
4. Test for a light set.  If OK add the chopped cashews and ginger (and rum?).
5. Cool slightly and then pour into warm sterilised jars to within 3mm of the top.  Seal the jars and label.