Easy Microwave Strawberry Jam in just 20 mins - (video recipe)
This microwave strawberry jam is a great option when you need to have a delicious jam done quickly. Just one bowl, 15 minutes of cooking and no testing dilemmas. Use fresh or frozen strawberries and you will never have to buy a store-bought jam again.
I never buy jam. First, I find it too sweet. And second, the fruit content is really so little. I like my jam fruity not sugary sweet. So, I would rather have a jam with a shorter shelf-life than a jam that can be stored for a year because it's preserved with too much sugar. Know what I mean?
I have already shared with you my classic strawberry jam, which can be made on the stovetop and sterilized into canning jars. This jam, which I make in the microwave, I usually make in small quantities. Also, I rather use frozen fruits than buy a store-bought jam.
About this microwave strawberry jam
Unlike my other jam recipes, where I give you details on how to test the jam, this one is a quick and easy version. Why? Becuase it is very forgiving.
If you cook it less and find it is still not set, just put it back in the microwave for a minute or two. Similarly, if you find it to be too thick, just add a few tablespoons of water and give it a good stir. Have I got you excited about this jam already? Yeah, its simple and easy.
Useful tips and tools
- Always use a heavy bottom saucepan. This will prevent the jam from sticking or burning on the bottom.
- Use a clean chopping board and a kitchen knife that has not been used for things like garlic, onion or spices.
- Also, use a clean silicon or wooden spatula that has not been used for food with strong flavors. Wooden spoons can absorb a strong odor from spices. I have a set of spatula and tools that are only used for baking, which works just as well for jams.
- If you are new to making jam, a candy thermometer is a great investment as it takes the guesswork out of when the jam is done (105 C). I use this spatula thermometer (see video) that I love very much.
- There are many brands of canning jars, find one that best suits the quantity of jam you are making. Also, consider the jam consumption in your family. If you use large jars, then you will end up with it for longer in the fridge. For our family of four, small 250 ml jars work best.
- Always use labels and write the date and type of jam. This will prevent any guesswork later.
- And, if you plan to can the bottles, make sure to use a good stockpot and rack that will hold all the bottles comfortably with space between them. If necessary, do it twice but do not crowd the stockpot.
- When canning, always use the right canning equipment such as tongs. Often, you can find similar items at home and you don't have to buy them. What's important is that you be careful when handling the hot stockpot and hot jam jars.
Ingredients and substitutes (save/pin)
- Strawberries - The best candidate for jams are the strawberries that are dark red, and more on the soft side. Ones that have been kept aside in the fridge for a day or two.
Tip - never let the strawberries soak in water as they absorb water making a very runny jam. I like to wash, hull and dry the strawberries with a paper towel or leave them in the fridge to completely dry - this also helps reduce the cooking time. - Sugar - Traditionally, people use a ratio of 1:1 for fruit and sugar, just like commercial jams. That's too sweet for me. Since I prefer my jam more fruity, I use less sugar. Sometimes I prefer using thick granulated sugar so it cooks slowly with the fruit. Today, I'm using fine grain sugar.
- Lemon juice - It's best to use fresh lemon juice. You can also add zest, but I'm not a big fan of zest in my strawberry jam.
How to make microwave strawberry jam (save/pin)
- Wash, hull and clean strawberries.
- If you like a spreadable jam, chop them into smaller pieces.
- Use a glass bowl or measuring cup - at least 4 times larger than the recipe will make because the sugar mixture will rise high.
- Place the bowl in the microwave for 5 minutes.
- Then, use a vegetable masher and crush the strawberries.
- Put it back in the microwave for another 5 minutes.
- Remove, stir and do the same again - 5 more minutes.
- At first, all the sugar will dissolve and it will look very liquidy.
- Continue to heat back at 3 to 5 minutes intervals.
- Depending on the power of your microwave, it will take from 15 to 25 minutes. I have an 800 W microwave and it took me about 18 minutes.
- What's important is to note the consistency of the jam (as shown in the video).
- Pour it into a sterilized jar.
- Store in the refrigerator for up to 3 months.
Description
Ingredients
- 450 grams (1 lb) Strawberries
- 200 grams (1 cups) Sugar
- 1 tbsp Lemon juice
Instructions
- Wash, hull and clean strawberries.
- If you like a spreadable jam, chop them into smaller pieces.
- Use a glass bowl or measuring cup - at least 4 times larger than the recipe will make because the sugar mixture will rise high.
- Place the bowl in the microwave for 5 minutes.
- Then, use a vegetable masher and crush the strawberries.
- Put it back in the microwave for another 5 minutes.
- Remove, stir and do the same again - 5 more minutes.
- At first, all the sugar will dissolve and it will look very liquidy.
- Continue to heat back at 3 to 5 minutes intervals.
- Depending on the power of your microwave, it will take from 15 to 25 minutes. I have an 800 W microwave and it took me about 18 minutes.
- What's important is to note the consistency of the jam (as shown in the video).
- Pour it into a sterilized jar.
- Store in the refrigerator for up to 3 months.
Recipe Notes
Tips for making this microwave jam
- Wash, clean and drain the strawberries - excess water in the bowl will need more longer cooking time.
- Use a bowl larger than you think it will need. Cooked sugar rises high and can overflow. Most importantly, cooked sugar can cause serious burns.
- Make sure the bowl you use is microwave safe as this mixture does get VERY hot.
- Use a fine grain sugar so it dissolves quickly in the fruit.
- Mash the fruit if you like a spreadable jam. Leave the fruit larger if you like a chunky jam
- Most of the scum in this jam settle on the sides of the bowl so avoid scraping that into the jam.
- To increase the shelflife of the jam, use a clean sterilized jar to store the jam.
- If not sure, let the jam cool for a few minutes, then if necessary cook some more.
- If you like to flavor your jam - try orange zest, cinnamon, vanilla bean.
- For easy cleanup - pour how water in the bowl and leave it for a few minutes. It is easier to clean.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Tips for making this microwave jam
- Wash, clean and drain the strawberries - excess water in the bowl will need longer cooking time.
- Use a larger bowl than you think it will need. Cooked sugar rises high and can overflow. Most importantly, cooked sugar can cause serious burns.
- Make sure the bowl you use is microwave safe as this mixture does get VERY hot.
- Use a fine grain sugar so it dissolves quickly in the fruit.
- Mash the fruit if you like a spreadable jam. Leave the fruit larger if you like a chunky jam.
- Most of the scum in this jam settle on the sides of the bowl, so avoid scraping that into the jam.
- To increase the shelflife of the jam, use a clean sterilized jar to store the jam.
- If not sure, let the jam cool for a few minutes, then, if necessary, cook some more.
- If you like to flavor your jam - try orange zest, cinnamon, or vanilla bean.
- For easy cleanup, pour hot water in the bowl and leave it for a few minutes. It is easier to clean afterwards.
Frequently asked questions
All fruits have pectin, which is a natural substance. Some fruits have more pectin than others, like apples, berries, and other fruits. Our grandmothers did not use any artificial pectin. And yet, they've made us some amazing jams. Low-heat, slow cooking is the key to making a good jam because that's when the pectin is naturally released.
Absolutely, I have a detailed step-by-step and video tutorial on how to make homemade strawberry jam on the stovetop.
Almost all jams use lemon juice. Lemon is a great way to cut down on that sweetness with a citrus edge. It also prevents the sugar from crystallizing. Most importantly the lemon helps prevent any growth of bacteria when canning the jam.
Yes, it is possible to over cook jam. It is better to undercook rather than overcook a jam. Because undercooked can be cooked again, but once overcooked you have to add water to thin the jam. And once you add water you reduce the shelf-life of the jam.
We say low-heat slow cooking is what makes a good jam. This does not mean it takes a long time. Usually, a good 20 minutes is all it needs for about 1 kg / 2 lbs of fruit jam to reach a setting point. You can start checking the jam after it has been cooking for 18 to 20 minutes.
Homemade jams made with sugar and fresh fruit can have a long shelf-life. If processed with the canning method, and stored properly in a cool dark place, a strawberry jam can last for up to 2 years. Once opened it can be kept in the refrigerator for up to 3 months.
An acid like lemon juice is necessary to keep the sugar from crystallizing, which is why all jam recipes have lemon juice. To fix crystallization, simply heat the jam in a microwave or clean a saucepan. Add lemon juice and cook until the sugar has melted again. This should fix it.
No matter what jam you make there is so much you can do with it besides spreading it on toast. I often use jam in my macarons for a quick fruit filling. My kids love to help me make shortbread cookies, so they can stick their thumb in the center and add jam. Also, nothing beats fresh homemade fried donuts filled with a jam that just melts in the mouth. These classic Linzer cookies are made every year for gifts. And I use any or all types of jams I have from that year.
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Jen
It would have never occurred to me to use a microwave to make jam. This is awesome!
Veena Azmanov
Thanks, Jen. Yes, so easy too
Ayngelina
Making strawberry jam is a tradition for my family. I grew up heading out to the u-pick fields after dinner and picking a flat each night so eventually my grandparents had enough that they could make strawberry jam for us all year long.
Veena Azmanov
Aww, such lovely memories Angelina. I hope you still make jam like your grandmom.
Katherine
I had no idea you could make strawberry jam in the microwave! This is awesome. Thanks for all the great tips, too.
Veena Azmanov
Thank you, Katherine. I hope you try it
Beth
This is a great way to make small batches of jam, for when I run out of my canned jams. Thanks for the recipe!
Veena Azmanov
Absolutely, Beth. This way you never have to run out of jam.
Pam
I rarely eat jam because, like you, I find it too sweet. What a great idea to come up with a recipe with more fruit and less sugar!
Veena Azmanov
Thank you, Pam
Marcy
This recipe looks great and I can't wait to try it. Quick question - I want to use blueberries and lime instead of strawberries and lemon. Would that be okay? Thanks!
Veena Azmanov
Yes, Marcy. I have made blueberry and lime juice and that works perfectly. The lime and lemon are just to prevent crystalization later and of course, they have pectin as well. Let me know how it went