I had 16 oz. of strawberries just begging to be used, so I tried this today. Whizzed about half in the mini food processor, sliced the rest, used about 1/2 cup of sugar and slightly more lemon juice than what was specified in the recipe. The jam took more time in the microwave, of course, but after the first 10 minutes, I just kept nuking in small increments until it looked right -- kind of like the cranberry sauce I make for Thanksgiving. Essence of strawberry heaven! Now I know why people do this kind of thing. Will definitely be experimenting with some other fruits......I think peach/cinnamon/ginger is calling my name. Thanks, as always, for a great foolproof recipe. Yum! Karen It will always take more time when you cut up the fruit into smaller and smaller bits. As more cell walls get broken down, they release their liquid, thus creating a thinner consistency. Yet, as you found out, with some persistence and patience, you can still cook the jam down until you get the right consistency! That peach creation sounds divine! Kim@KAF

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