| 1 | Place berries in an 8 cup measuring bowl or larger microwave-safe bowl and crush lightly. |
| 2 | Stir in the sugar and let stand 5 minutes. |
| 3 | Cover the container with plastic wrap and turn back a corner of the plastic so steam can escape. |
| 4 | Microwave on high (100%) 4-5 minutes, or until the mixture has come to a boil. |
| 5 | Continue to microwave on medium (50%) for 8 minutes. |
| 6 | (caution, this can boil over easily. |
| 7 | If your microwave oven has no glass dish on the bottom, place the bowl on a plate to catch any juices). |
| 8 | Remove plastic wrap and cook on medium (50%) for 8 minutes more. |
| 9 | to test the jam, dip a spoon in the mixture. |
| 10 | Run your finger through the mixture on the back of the spoon. |
| 11 | If it leaves a distinct trail without closing in on itself, the jam is done. |
| 12 | To double check, spoon a bit on a small saucer and place it in the freezer for 1 minute. |
| 13 | It should have a jamlike consistency. |
| 14 | If the jam needs more cooking, microwave on medium (50%) for a few more minutes. |
| 15 | Store in the refrigerator. |
