2020/21 Chutney & jam central

I find making jam in a microwave is good in a pyrex dish, though I need to find a new one as the 8 pint (I think) dish we had got broken earlier this year. If you cook the fruit in the microwave first, no added water is needed. When the fruit is soft, add the sugar and then heat till dissolved and then usually a further 20 to 30 minutes. In the past I've not been very good at checking the temp and sometimes the jam was a bit runny and sometimes very firm but always delicious and never burnt. I got a new thermometer a few years ago that does now for a lot of things.