Microwaved Jam – 16 minutes total cooking.
(I CANNOT STRESS ENOUGH THAT ONLY GLASS/CERAMIC CONTAINERS SHOULD BE USED PLUS THEY REALLY NEED TO BE STRAIGHT SIDED IF POSSIBLE - NOT SLOPING LIKE THIS EMERGENCY JUG!)
Place 1lb of sugar and your jam jars into a 100 Celsius oven.
Prepare 1lb of fruit (I was using whole gooseberries so topped and tailed them) and place in a 4 pint/2 litre glass/ceramic container. Put the lid on or cover with cling film leaving a small gap for some of the steam to escape.
Cook in the microwave for 4 minutes on high.
When done, remove lid/cling film and stir. Cook for another 2 minutes on high (keep an eye on it) with lid on.
Then stir and cook for another 2 minutes without lid. AT NO POINT WALK AWAY AS IT MAY BOIL OVER!
Add sugar, stir well then cook for another 4 minutes on high without lid.
Stir well and finally cook for another 4 minutes on high without lid. Depending on what fruit you are using, a tablespoon of lemon juice added at this final stage will ensure a good set but I have never had an unset jam using this method.
Keep an eye on it as in the sloping side jug I was using, it was very close to the top. If you think it will boil over, stir occasionally and keep cooking.
When this time is over, give a final stir, leave to cool for 3/4 minutes then pour/ladle into the hot jam jars. These jars were around 12oz and 10oz in size. Unusually the jam (when a taste check was carried out) was still slightly tart so it has been labelled as sour gooseberry jam but will bring a lovely summer twang in the depths of winter!