This microwave strawberry jam is a great option when you need a delicious jam done quickly. Just one bowl, 3 ingredients, 15 minutes of cooking, and without any pectin or artificial flavorings. Use fresh or frozen strawberries and you will never have to buy a store-bought jam again.
Check the strawberries and remove any bad, discolored, or bruised ones. Give them a quick wash, drain in a colander. Pro tip - You can use soft strawberries but discolored and bruised will ruin the jam. Also, don't soak the fruit in water for too long as they do soak up moisture.
Hull the strawberries and give them a rough chop.Pro tip - Hulling strawberries simply means removing the stalk and white tough part below the stalk in the center of the strawberries.
Remove from the microwave, stir well, then use a vegetable masher and mash the strawberries. Pro tip - This will give a smoother consistency of jam as well as break down the fruit pectin.
Put it back in the microwave for another 5 minutes. Remove, stir and do the same again - 5 more minutes. Total cooking time so far 13 minutes. Pro tip - At first, all the sugar will dissolve and it will look very liquidy. But, it will thicken as the water in the sugar evaporates through cooking.
Continue microwave 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 25 minutes.Pro tip - What's important is to note the consistency of the jam. (as shown in the video).
Let the jam cool in the bowl for a few minutes until it is easier to handle, then pour it into a sterilized jar.
This jam will keep at room temperature for 2 weeks or can be stored in the refrigerator for up to 3 months.
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 of 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.
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