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Easy microwave jam recipe

Easy microwave jam recipe

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  • Recipes
  • Dish type
  • Preserves
  • Jam
  • Gooseberry jam

Easiest jam recipe ever. Try it with strawberries, raspberries, blueberries, gooseberries or blackberries and see for yourself.

Lancashire, England, UK

495 people made this

IngredientsMakes: 4 jars

  • 700g any berries
  • 1kg jam sugar

MethodPrep:30min ›Cook:21min ›Ready in:51min

  1. Place 700g of strawberries or any soft berry in microwave for 7 minutes on high.
  2. Take out of microwave and mash fruit with potato masher. Add sugar and stir.
  3. Place back in microwave for 14 minutes on high. Leave to cool and then spoon into sterilized glass jars.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (15)

sorry put the sugar in after you have mashed the fruit-04 Aug 2011

When do I add the sugar, as their is no mention of it!!-28 Aug 2011

when does the sugar go in???-01 Aug 2011

Grapefruit Marmalade Recipe

This grapefruit marmalade recipe takes only 20-30 minutes to make, and is delicious. It has a stronger, more "zingy" flavor than anything you're likely to find in the supermarket.

If you're looking for recipes to make homemade food gifts or homemade gifts in a jar, then this is a great one to start with!

This particular homemade jam recipe evolved when my husband tried " Margaret's Marvellous Microwave Method " for making strawberry jam, but using some grapefruits from my parent's garden. To our delight, the marmalade turned out very tasty.


  • They are super easy to make
  • They are super quick to make
  • You can just make one, a single portion
  • I can quickly make a treat for my son or husband
  • I can have a treat and it's a single portion not a whole cake or pudding
  • They don't use up lots of ingredients
  • They are cheap to make
  • They are great for a last minute dessert
  • There's no fancy ingredients (I always have what I need to make them)
  • There's not a lot of washing up
  • They taste amazing

Jam recipes

A pot of homemade preserve always beats shop-bought. Spread these fruity jams on hot buttered toast or give them away as gifts.

Blackcurrant jam

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Angela’s ‘flexible’ jam recipe

Make the most of fruit gluts and try making your own jam - delicious spread on homemade bread

Strawberry jam

James Martin's step-by-step guide to making homemade preserve - the resulting jars are ideal for gift hampers

Apple & blackberry jam

Got a glut of apples or blackberries? Transform them into jam and gift to family and friends. Enjoy in your favourite sponge cakes or on your morning toast

Blueberry jam

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Gooseberry & elderflower jam

Preserve the taste of the season and use up a glut of gooseberries and elderflower cordial to make this simple, sweet spread

Easy cherry jam

Celebrate cherries with this homemade cherry jam. Perfect in cakes or slathered over fresh bread, it also makes a lovely gift for family and friends

Easy plum jam

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Rhubarb & vanilla jam

Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe

Fig jam

Give the gift of homemade fig jam to family and friends. It's the perfect partner to a fresh loaf at breakfast time, or try swirled into natural yogurt

Raw strawberry jam

A no-cook strawberry jam you can prepare in 15 minutes. No need to slave over a hot stove, simply combine, leave to thicken, stir and savour

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Damson jam

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Microwave berry jam

Canning jars, rings and seals, funnels, paraffin, jar lifters, sterilizing.

OUCH. The thought of all that gear and all those steps puts a knot in my stomach.

Let's just cut to the chase here: Berries. Sugar. Lemon juice. A microwave.

Are you ready to A) Make jam for the first time or B) Let go of your long-held belief that jam and preserves are best cooked in a pot atop the stove, spooned into clean, sterilized jars, simmered in a water bath, and stored on a dark shelf to be dug out sometime in December, when snow is flying and you want a taste of summer?

If the answer is either A) or B), keep reading.

Now admittedly, jam is NOT difficult to make the traditional way, for those of you who've got the gear and mastered the fairly simple steps.

But for those of us without a big pot, a jar rack, tongs, a funnel, and the know-how to figure out what "sheeting off a spoon" is supposed to mean, or where the heck in the supermarket they keep the pectin – this simple simple SIMPLE (and did I say fast?) refrigerator jam is utterly satisfying – both the process, and the product.

Let's make microwave berry jam!

First, select a microwave-safe bowl. A LARGE microwave-safe bowl. To be safe, the berry mixture shouldn't fill more than a third of the bowl. You'll see why in a minute.

Place the following in your selected bowl:

2 cups (10 ounces) berries, sliced if large
1/3 to 1/2 cup sugar, to taste
1/8 teaspoon salt
2 tablespoons freshly squeezed lemon juice

Stir to combine thoroughly the berries will release some of their juice.

I'm using strawberries here, and have chopped them fairly fine in a food processor that's why they look so juicy. Feel free to leave them in larger chunks, if you like. Most berries (raspberries, blueberries, black raspberries) can be used whole.

Set the bowl on a plate, to catch any potential spill-overs. Place the berries in the microwave, and cook for 5 minutes.

High power? Low power? Sorry, my microwave doesn't have high and low settings, so I just set it at 5:00. You may have to experiment once to figure out what works best in your microwave.

At first the berries will simply exude juice, and the mixture will look quite thin.

Remove the bowl from the microwave (it'll be steamy watch out), stir the berries, and cook for another 5 minutes.

Remove the bowl from the microwave, and stir gently but thoroughly.

If the mixture hasn't become sauce-like and slightly syrupy, cook for an additional 5 minutes. The key is the very slightly syrupy texture you'll observe glistening, and just starting to thicken. If the liquid still looks simply watery/juicy, continue to cook in 2-minute increments.

See how the berries and juice have become a bit glossy and started to thicken? This is your goal.

Now, don't panic – you're not cooking these berries until they thicken completely. They'll still be quite pourable (more sauce than jam) after 10 minutes. But trust me, the jam will thicken as it cools.

Stir one more time to combine any liquid, and refrigerate. Chill for several hours (preferably overnight) before serving.

This amount of berries yields 1/2 cup to 3/4 cup jam, depending on how small the berries or how finely you chop them.

Now, for those of you used to simmering up a big pot of preserves, that may not seem like much in our household, with both of us eating toast and jam every morning, that's about 5 days' worth of jam.

But this particular jam is SO easy to make, it's no problem stirring together another batch (using different berry/fruit combinations) whenever we run out.

Still, can you double the recipe for a larger gathering?

Sure. You'll need to double the cooking time, as well.

Now, let's get back to why it's important to choose a large enough bowl. That's about 1/2 cup of jam in the bottom, which is what the berries boiled down to. But look how far up the bowl the liquid reached, as the mixture bubbled in the microwave.

Better to be safe than sorry – no matter what bowl you use, set it on a plate to catch any potential overflow.

Berry/fruit combinations are delicious, as well. I tried equal parts mango and strawberry, and it worked fine. Experiment you'll soon discover your own favorite fruits, or fruit/berry combinations.

Whatever fruit(s) you choose, weigh out 10 ounces (about 2 cups) of washed, trimmed fruit and/or berries, and go from there.

Yes, the blueberry jam was a big hit around the breakfast table.

Speaking of blueberries, fresh ones aren't always available, and they can be quite pricy. So, can you use frozen berries?

Sure. You'll probably need to cook them for 15 minutes rather than 10, due to their excess liquid.

Tip: To make a berry or fruit sauce, simply serve the jam hot out of the microwave, rather than waiting for it to chill/thicken. Blueberry sauce is wonderful atop pancakes or waffles.

Finally, can you seal the hot jam in jars and store it at room temperature, as you would jam made the usual way?

Don't know, and I don't dare hazard a guess – the pectin, the specific sugar level, the sterilizing – not going there! But veteran jam makers, feel free to add your 2¢ by commenting below your feedback will inform us all.

Into this shortcut? If you like berry jam made in the microwave, you'll really love Easy Microwave Lemon Curd!

Black grapes Jam / Easy Microwave Black Grapes Jam

I love these quick and easy jams which can be made with any fruit and no preservatives required. Lemon juice itself is a natural preservative. I had some seedless grapes and thought of trying some jam with it and I simply loved the combination of sweet and sour taste. This is a chunky jam which you can either serve with some toasted bread or smear over some pancakes.

Black Grapes – 500 gms (seedless)
White sugar – 1 and 1/2 cup
Lemon Juice – 1/3 cup

1) Microwave lemon for 15 seconds and remove the seeds before juicing it.
2) Add washed grapes into a heatproof microwave-safe bowl. Add lemon juice and mix well.
3) Microwave for 3 minutes on high power.
4) Let it completely cool down and add it in your processor and pulse it. I like it little chunky but you can pulse it until smooth. Transfer the content back into the microwave-safe bowl and add sugar and stir well.
5) Microwave for a further 3 minutes on high power or until jam reaches setting point (check notes).
6) Transfer content into clean jars once it cools down and keep it sealed.
7) Once opened or used, refrigerate it.

1) Place a clean saucer in freezer for 5 minutes. To check if jam has reached setting point, place a small amount of jam onto a chilled saucer. Place into freezer for 2 minutes or until jam is at room temperature. Run your finger through jam and wrinkle and if jam stays in 2 separate portions, it’s ready to be stored. If not, cook for a little longer and retest.
2) Always use clean and sterilized containers to store jam.

How long does plum jam last?

If you have made the jam properly with quality fruit, and the lid has sealed properly, your jam should last for years stored in a cool dark cupboard. It will thicken and darken over time.

Once opened I store jam in the fridge, this is largely due to a lack of cupboard space, and that we have several pots of jam and jelly on the go at once. Homemade jam will be fine in a cupboard for 4 weeks after opening.

This is delicious served on a slice of freshly baked no yeast bread or spread on a slice of fruit loaf, with homemade butter.

There are other approaches to making jam, though, that you can consider.

Adding chopped, unripe, tart apples (sometimes called summer apples), is one method. These apples are high in natural pectin, and just a little apple, chopped up, goes a long way to helping thicken up your jam, allowing you to use a little less sugar (don’t get me wrong, you’ll still need a good amount). You can also try making your own apple jelly to use as a pectin base for your jam. This is Christine Ferber’s approach, and her jams are heavenly. I’m madly in love with her raspberry violet one, and stock up on it whenever I’m in Paris (I’ve yet to be able to find it here in NYC).

The last method, and one I’ve embraced this summer, is the very traditional method of adding almost equal parts sugar to fruit. It’s incredibly easy, and is cooked on the stovetop instead of my quick method which uses the microwave (a great recipe if you want to make jam in 15 minutes!). Don’t mistaken large quantities of sugar as a remedy for poor quality fruit. It’s still imperative to use super ripe fruit for the best taste.

I’ve experimented a lot with infusing fresh herbs, and new flavors into my jams. Rosemary with strawberries is a lovely marriage. A friend recently made a plum lavender jam that was incredible, too. When it comes to perking me up on a cold, grey, winter day, though, I crave a more simple, pure burst of summer to slather on toast, or stir into my oatmeal.

Crabapple jelly recipe - equipment needed

You just need the same equipment as you would need for jam and jelly making. A maslin pan or preserving pan is an asset. If you do no have one, use any large stainless steel pan, preferably one with a deep, heavy base.

Use muslin or a jelly bag for straining the pulp. Wooden spoons are desirable for stirring and skimming. Preserving jars are a good investment but recycled jam jars work perfectly well.

You can buy all kinds of jam and jelly making equipment on Amazon (US site).

Reader Interactions


December 25, 2020 at 2:38 pm

I just made this recipe today and followed your instructions. I have the jars sitting on the kitchen counter to set for the 24 hours and I just noticed the mixture has separated. Strawberry mixture on top half of the jar and liquid in the bottom half of the jar………. I don’t know why…

December 22, 2020 at 10:25 am

Could I seal these in a boil bath so that I don’t need to freeze or refrigerate them?


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