This microwave strawberry jam is a great option when you need 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 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. And, 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 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? Because it is very forgiving.
For example, 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.
Ingredients and substitutes
- Strawberries - The best candidate for jams are the strawberries that are dark red, and more on the soft side. For instance, the 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.
Step by step instructions (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.
- Next, 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.
- Most 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.
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.
- Also, 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. Otherwise, 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.
- And, if you are 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.
- Lastly, 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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Description
Ingredients
- 1 lb (500 g) Strawberries
- 1 cup (200 g) 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
