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Hi Bold Bakers!
Each Summer, when lovely berries and stone fruit come into season, I love the tradition of making jam! Homemade jam is an incredible way to make the most of all the strawberries, blackberries, and raspberries that fill the farmer’s markets and grocery stores.
Around this time of year, there is such an abundance of excess fruit that stores often freeze these berries — making them a freezer staple in my house, and the key to making homemade Strawberry Jam all year around. While the traditional method of making jam is a fun project, it is just that — a project.
My recipe for Easy Strawberry Jam (and more flavors!) turns making jam into a crazy simple process. With the assistance of my favorite kitchen appliance, my microwave, I make homemade jam with just berries, sugar, and lemon in no time!
What’s the difference between a jam and a jelly?
The difference between jam and jelly is really a matter of texture. Jelly has added pectin or fruit sugars which allow the mixture to set into a more gel or jell-o like texture. Additionally, jelly is strained of any seeds, skin, or fruit to form a clear fruit spread.
Jam, on the other hand (like my Strawberry Jam), is simply fruit and sugar cooked together into a thick glossy spread. Jam, unlike jelly, highlights the cooked fruit by keeping in the natural fruits seeds and chunks, which is always my favorite part!
What other flavors/fruits will this Strawberry Jam Recipe work with?
This recipe is really just a super simple method I wanted to share and it doesn’t have to be Strawberry Jam!
The process of combining frozen or fresh berries or fruit with a bit of sugar and lemon can be used to make so many variations. While this recipe shows you how to make strawberry, raspberry, and blackberry jam, it really can be made with so many fruits!
[ What goes with this jam? Bake some bread with my Crazy Dough Recipe! ]
Be sure to check out the notes section of this recipe to see what fruits can be made into jam in the microwave. You will be astounded by how easy and tasty this jam recipe is. No matter what fruit or berry you use, the steps are: combine the frozen fruit, sugar, and lemon in a large bowl, then microwave for roughly 9-11 minutes. After this time in the microwave, the fruit will have broken down and a mixture will be a thick and sweet syrup.
Once popped into a jar in the fridge this jam sets up to be a glossy homemade jam you can enjoy any time of year.
How long will these jams keep?
This jam will last in the fridge for 4-6 weeks. Since this jam is homemade, with way less sugar than the store-bought kind and absolutely no preservatives or colors, it doesn’t last for a year in your refrigerator door.
That said I highly doubt this jam will last very long since in my house it quite literally disappears as soon I whip it up.
Do I have to use the microwave?
No! If you don’t have a microwave, or would just rather not, you can always use your stovetop. Check the written recipe below for more detailed instructions.
Can I swap out the sugar?
Yes! For more information, check out my handy Sugar Substitutes Chart!
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3-Ingredient Microwave Strawberry Jam Recipe (And More Flavors!)
Ingredients
Strawberry Jam
- 2 cups (10oz/284g) strawberries *fresh or frozen
- 1/4 cup (2oz/57g) sugar
- juice of 1/2 lemon
Raspberry Jam
- 2 cups (10oz/284g) raspberries *fresh or frozen
- 1/4 cup (2oz/57g) sugar
- juice of 1/2 lemon
Blackberry Jam
- 2 cups (10oz/284g) blackberries *fresh or frozen
- 1/4 cup (2oz/57g) sugar
- juice of 1/2 lemon
Instructions
Microwave Jam Method
- In a large bowl combine the berries, sugar and lemon juice. Be sure to use an extra large bowl as the jam will bubble up in the cooking process and you don't want to lose any of the liquid,
- Microwave on high for about 9-11 minutes. Check at the 9-minute mark and cook for longer if needed. This timing is based on my microwave which is 1200 watts so your timing may vary. When the jam is ready the berries :should be broken down and the mixture will form a thick shiny liquid. Note: The jam thickens as it cools so just in case you think your jam isn't thick enough just factor that in.
- Transfer the jam to a jar or airtight container and refrigerate for 4-6 weeks. And be sure to sterilize your jar by washing thoroughly with soap and water and then microwaving for 45 seconds (without any metal lids, of course). Make sure both the jam and jar are cooled before storing.
Stove Top Method:
- Combine all ingredients in a small sauce pan. Simmer over medium-low heat for 7-10 minutes until the fruit is broken down and the mixture has thickened.
- Transfer to a jar or airtight container and refrigerate for 4-6 weeks. And be sure to sterilize your jar by washing thoroughly with soap and water and then placing in the oven at 140°C / 275°F for around 20 minutes. Make sure both the jam and jar are cooled before storing.
What a lovely recipe made a bigger batch with red and black currants with a little raspberry and blackberry. It set adequately once cooled in the fridge and tasted divine 🙂 Made mine on the stove.
Hi Gemma,
I Made This Today And It Was Great!
I Made A Wildberry Flavour With Strawberries, Blueberries And Blackberries On The Stove (I Kind Of Had To Mash The Blueberries And Strawberries With A Fork.) I Also Halved The Recipe So I Did 1/3 Cup Of Each Berry And Cooked It For About 5 Minutes.
This Definitely Tastes Better Than Storebought Jam Because It’s Not Too Sweet Or Too Sour!
Used fresh blueberries this time. 15 minutes at an interval of 5 minutes in my 1000w microwave. Sooooo good!
Thank you Gemma!
Would it be alright to mix berries… raspberry blueberry?
Thank you so much Gemma!!! I have always wanted to have fresh jam without preserving it and now I do!! I made a mixed berry jam this morning for breakfast and it was amazing!! Thanks for making me look like a master in the kitchen!
How do I freeze this jam
hi Gemma
any substitute for lemon? because we don’t get lemons in our market here.
thank you in advance
Do you think I could use this sauce in a cake between layers?
I LOVE this recipe! It was so easy and tastes SO good. I made the strawberry jam and can’t wait to try more. 🙂
I often find that the strawberries in the US are tasteless and hard – unlike our Irish strawberries. I’m just wondering – could I use balsamic vinegar instead of the lemon juice as I often macerate strawberries in some balsamic vinegar to soften them down and give them more of a flavour when using them for desserts.