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3-Ingredient Strawberry Jam In The Microwave

3-Ingredient Microwave Strawberry Jam (And More Flavors!)

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My recipe for Easy Strawberry Jam turns making delicious jam into a crazy simple process.

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!

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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.

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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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4.78 from 35 votes
3-Ingredient Strawberry Jam In The Microwave
3-Ingredient Microwave Strawberry Jam Recipe (And More Flavors!)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

My Easy Strawberry Jam recipe turns making delicious jam into a crazy simple process in the microwave. Get recipes for Blackberry Jam & Raspberry Jam, too!

Course: Breakfast/Brunch
Cuisine: American
Servings: 1 Cup
Author: Gemma Stafford
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
Microwave Jam Method
  1. 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, 

  2. 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. 

  3. 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:
  1. 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. 

  2. 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.

Watch the Recipe Video!

Recipe Notes

* To make this jam using blueberries, apricots or peaches you can use this exact same method!

* If you want to use something other than sugar, check out my Sugar Substitutes Chart



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Lewis Johnson on February 20, 2019 at 11:47 am

    Yay for strawberry jam.

    • Gemma Stafford on February 20, 2019 at 4:06 pm

      One of my favs 😀 enjoy!

  2. Jenny Mathew on February 19, 2019 at 7:11 am

    Easy peasy recipe! Loved it! Definitely added more sugar since the strawberries were quite sour and only had really sour limes so it tasted quite sour.

    But my husband didn’t complain 😂 Thank you Gemma! Love you for these down to earth recipes.

    • Gemma Stafford on February 19, 2019 at 2:40 pm

      I am delighted to hear you enjoyed it!

  3. GmaJ on February 18, 2019 at 1:23 pm

    Wow! Delicious – and so simple my grandsons (3 and 5 years old) helped!

    • Gemma Stafford on February 18, 2019 at 4:49 pm

      Aw, that’s lovely, i’m delighted to hear that!

  4. Lisa on January 26, 2019 at 11:47 pm

    Like everything on this site, this jam is delicious and so very easy to make. We haven’t been able to have jam for a number of years because of my child’s sulphite sensitivity and I just didn’t have the knowhow or patience to make my own, so this has been such a treat. No jars needed here. It’s all gone in one sitting. We’ve tried this with various fruits, including some peaches that were really lacking in flavour, and each time this has turned out to be so full of real fruit flavour. Give this one a whirl. So much better than the store bought jams. Thanks Gemma and team for this fantastic and insanely easy recipe.

    • Gemma Stafford on January 27, 2019 at 2:37 am

      Hi Lisa,
      Well! I am delighted with this lovely review of this recipe. Thank you so much. It will encourage other bold bakers to have a go. Yes, really easy to do, and so fresh tasting, a great way to use up excess fruit too as you point out.
      Good that you are baking with us,
      Gemma 🙂

  5. Virginia on January 9, 2019 at 11:46 am

    I made the raspberry jam with frozen raspberries. I did substitute the sugar for Splenda. It still came out delicious. Thank you for the recipe. My hubby likes it when I say it Gemma’s recipe, because he knows it good! Can we use citrus fruit in this recipe?

    • Gemma Stafford on January 9, 2019 at 4:57 pm

      Wow, ill have to try that with splenda, great idea! I dont know about citrus fruit as that really need to be boiled in a sugar syrup first to candy and extract the flavor.

  6. Sherry Bridgelal on December 31, 2018 at 10:24 am

    Hi I’m not sure if it was asked but can pineapple be used?

    • Gemma Stafford on January 1, 2019 at 1:57 am

      Yes it can Sherry!!! That will work.


  7. Gail Schneider on December 31, 2018 at 9:05 am

    I was wondering if you could use a regular canning technique used for jam and increase the shelf life. Store outside of fridge? Secondly if using frozen peaches how much pectin would you used.

    • Gemma Stafford on January 2, 2019 at 12:08 pm

      Hi there, i might still store it in the fridge as there’s less sugar in this recipe than normal so it’s not quite as preserved. In terms of the pectin i would add one small package, like normal.

  8. Arshi on December 27, 2018 at 6:05 am

    Can i use this recipe for apple jam?

    • Gemma Stafford on December 30, 2018 at 9:30 pm

      Ah, that’s a great idea!

  9. Jacqui Streicher on November 14, 2018 at 6:46 pm

    Tried the recipe with blueberries, raspberries and strawberries. Taste is great but I find them a bit too runny, especially the strawberry jam. How do I correct this?

    • Gemma Stafford on November 15, 2018 at 2:24 am

      Hi Jacqui,
      Good question. Raspberries are relatively high in pectin, which is the setting agent, along with the sugar, so that will set up best.
      Pectin is a natural setting agent in many fruits. It tends to be highest in sour fruits, such as blackcurrants, the zest and peel of citrus fruits, apples, pears, crab apples, quince, gooseberries. You get the idea, sour things. The pectin needs the assistance of sugar to set up a jam. Some fruits such as strawberries, blackberries, peach, apricot, mango among others will need a little assistance to set. Lemon juice will help, as will other high pectin fruits. Blackberry with apple or blackcurrants for instance.
      You can sometimes buy sugar specifically for jam making, which has added pectin, or you can but a pectin powder. This helps with low pectin fruits.
      You can also make pectin, from the skins, cores and seeds of sour apples. Save these when making pies, and simmer the skins, cores and seeds, barely covered with water, for about 30 minutes. Strain through a fine sieve, lined with cheesecloth and store in the fridge in a sterile jar, or freeze in an ice cube tray. This can be added to any jam to assist the set.
      Chia seeds/flax seeds and hemp seeds can also be used to set jam, and other foods too. Two tablespoons of chia seeds will set about two cups of chopped strawberries for instance. Chia and strawberries work very well together, and the flavor of the strawberries will stay bright.
      I think that is what I would suggest for you, you are also adding nutrition.
      Thank you for being here with us, I do hope this is of help to you,
      Gemma 🙂

      • Jacqui Streicher on November 15, 2018 at 12:32 pm

        Hi Gemma

        I tried the chia seeds and they work really well so have made these as “Strawberry Chia Seed Yoghurt Topping” gifts.
        Embarrassed to admit I was working without my specs so lost one batch when I added poppy seeds instead of chia🙄😳. The flavor is not too bad so hoping I can incorporate this in a sauce for an ostrich fillet dish (I’m South African btw). If it doesn’t work I’ll admit defeat!
        Have also tried your Essences today. Brought some vanilla pods back from Mauritius recently and there is lots of mint in the garden 🤞🤞

        • Gemma Stafford on November 16, 2018 at 7:56 pm

          You’ll really like the extract Jacqui. I have been using mine for the past 2 years. Saves me a fortune.

          P.S South Africa was one of thee most amazing places I have ever visited.

  10. Cindy on November 14, 2018 at 6:20 pm

    Can this be frozen?

    • Gemma Stafford on November 15, 2018 at 2:25 am

      Hi Cindy,
      Sure it can, that will not be an issue for you,
      Gemma 🙂

  11. Emma Tobin on November 11, 2018 at 9:38 pm

    Hi Gemma, could I make an apple jam with this recipe?

    • Gemma Stafford on November 12, 2018 at 9:44 am

      Yes, that would be like an apple sauce, great idea!

  12. bettie williams on November 5, 2018 at 7:01 am

    I have frozen apricots, do you use the same amount sugar & lemon juice?

    • Gemma Stafford on November 6, 2018 at 7:41 am

      Hi Bettie,
      I think yes! if these were home frozen then you will probabl have frozen them when ripe. The natural sugars will have been fully developed. In this circumstance you could perhaps reduce the sugars a touch, but I am guessing. The lemon juice will provide the pectin to this low pectin fruit, use a fresh lemon for best results. do try it, it is worth a try, it will not be a fail,
      Gemma 🙂

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