I never buy jam or jelly. First, I find it too sweet. And secondly, 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?
Why make microwave jam?
Unlike classic strawberry jam, which is made on the stovetop and sterilized into canning jars, this jam is made in the microwave. This is a quick and easy version that gets done in less than 15 minutes. I usually make in small quantities during the off-season when I am low on jam. And you can use fresh or frozen strawberries. A very forgiving recipe – 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. And of course, unlike our strawberry jelly, this is made without pectin.
Step-by-step: Microwave Strawberry Jam
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 ones 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. In a microwave-safe bowl, add the strawberries, sugar, and lemon juice. Microwave on high for 3 minutes.Pro tip – Use a microwave-safe bowl or measuring cup at least 4 times larger than the ingredients because the sugar mixture will rise high when cooking.
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 microwaving at 3 to 5-minute 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.
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