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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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4.7 from 42 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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Katherine Cowgill by Teren Oddo Oct. 2015

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. Linda on June 10, 2019 at 4:30 pm

    I made this last night with fresh strawberries from my local farm stand. This is a great recipe, not to sweet. Yum!!

    • Gemma Stafford on June 11, 2019 at 10:13 am

      Fresh strawberries are always great! YUM! Gemma 😊

  2. Ava Pittman on June 8, 2019 at 12:16 pm

    Hello from Australia, Just love this jam recipe. Have been making it for months now, it took me a little while to get the timing right with my particular microwave but that was the only issue for me. It sells well on our Red Cross stall, and it is a great little money spinner for us!. I am so grateful I found your blog. I have learned so much and it is so very interesting. Thanks so much

    • Gemma Stafford on June 9, 2019 at 7:32 am

      Hi Ava,
      I am really delighted to get this comment, thank you so much, in particular, that you are making use of it for such a good cause, well done you. Thank you for letting me know,
      Gemma 🙂

  3. LCMac99 on June 7, 2019 at 10:24 am

    Luv this jam recipe ……….. make once a week ! do you have any recipes for orange marmalade ?

    • Gemma Stafford on June 8, 2019 at 4:16 am

      Hi there,
      that is so good to hear, thank you.
      No, no marmalade yet, but it is on the list! that is so perfect too, leave it with me,
      Gemma 🙂

  4. Charlotte D Drescher on June 2, 2019 at 10:45 pm


    • Gemma Stafford on June 3, 2019 at 8:58 am

      Hi Charlotte,
      Stevia is such a different thing that it is a bit like comparing apples and oranges. There are so many types too. For this recipe look to the sugar amount which is 2 ozs and substitute 2ozs of Splenda granuals for that. That will do it,
      Gemma 🙂

  5. Vicki on June 1, 2019 at 12:31 pm

    Can I store the jam in the pantry?

    • Gemma Stafford on June 3, 2019 at 3:58 am

      Hi Vicki,
      This is a quick jam, I would store it in the fridge. What really matters here is the sterilizing of the jars in which you store it, and then making sure they are airtight, only when the jam is cold and set, that will ensure best shelf life for your jam.
      Gemma 🙂

  6. Jayme S. on May 29, 2019 at 11:31 am

    Could you use this as a cake filling? If so, how many batches would you recommend for 2 – 9” round cakes (each cut in half for a total of four layers)? TIA

    • Gemma Stafford on May 29, 2019 at 11:48 am

      Hi ,

      Yes, maybe make 2 batches and that will be enough for your cake.


  7. Twyla Waller on May 22, 2019 at 11:23 am

    Can Rhubarb be added with any fruit?

    • Gemma Stafford on May 23, 2019 at 2:40 am

      Hi there,
      rhubarb and ginger is a classic marriage, but rhubarb and strawberry work really well together. The issue may be in the cooking time, and this depends on the age of the rhubarb. Young pink rhubarb will cook quickly, older rhubarb not so much. You may need to start the rhubarb cooking and add the strawberries. Despite the fact that rhubarb is so acidic it is low in pectin and does not set up so easily. The same applies to strawberries. Oranges work really well with rhubarb too, and are high in pectin, perhaps cook the rhubarb in freshle squeezed orange juice, with a little lemon juice, and try that.
      I love rhubarb too, stewed and served with Greek yogurt it is perfect!
      Gemma 🙂

  8. Jane on May 21, 2019 at 11:55 pm

    Hi can you sieve out the pips

    • Gemma Stafford on May 22, 2019 at 2:37 am

      Hi Jane,
      Yes, but you will have a puree, the flesh of the fruit will not we in the jam. Raspberries are the most challenging in terms of pips, but for some reason, we are used to them!
      Gemma 🙂

  9. Nola Dellinger on May 19, 2019 at 5:49 pm

    Can this be done with tomatoes? My great aunt use to make it but I don’t have a recipe

    • Gemma Stafford on May 20, 2019 at 10:27 pm

      Hi Nola,

      Unfortunately tomato jam is made in a slightly different way. You will need a different recipes.


  10. susan leblang on May 7, 2019 at 7:15 pm

    I want to make your jams, since there is only me….
    can I freeze this jam?

    • Gemma Stafford on May 8, 2019 at 10:36 pm

      Yes you can Susan, no problem.


  11. Wendyann on April 12, 2019 at 4:57 am

    We love this strawberry jam. Nothing to it. It’s just learning your microwave for the timing. My microwave is a 1200 watt it takes 11 minutes. I like that you are in control of the sugar.

    • Gemma Stafford on April 12, 2019 at 5:41 am

      That is great Linda, I am happy you like this.
      Microwave technology is not just about the wattage, so it can be confusing. Mine is a Panasonic Inverter microwave, right up to the minute. As always with baking you need to monitor. sounds like you goet this just right!
      Gemma 🙂

  12. Ava Pittman on April 10, 2019 at 11:13 am

    I made this recipe with strawberries. It was runny so I added a packet pectin and that fixed the problem and the jam turned out lovely. I have a 1200 watt microwave and I had to cook for 24 minutes to get the required result.

    • Gemma Stafford on April 10, 2019 at 4:13 pm

      Since microwaves can vary it’s possible it would take this long for the fruit to break down.

      • Ava Pittman on April 11, 2019 at 12:16 pm

        Okay, great I actually thought I must have done something wrong in the process. It is a easy recipe and great to make, thanks so much

  13. Stephanie on April 9, 2019 at 3:52 pm

    Hi Gemma. The lemons on my tree vary dramatically in size, so what do you consider the equivalent of half a lemon in ounces? Thanks!

    • Gemma Stafford on April 10, 2019 at 4:18 pm

      Hi, its about 2 oz or 2 tablespoons.

  14. Shobhini on March 11, 2019 at 8:15 am

    Dear Gemma, i made this strawberry jam today, using fresh Sb. turned out really well. u were so right, its easy to do in d MW. hubby and i are devoted fans of yrs n pore over yr videos. u r an inspiration! thanks a ton for all yr hard work so we can find it easy to do. (btw, i just luv yr irish accent, find it so endearing) more power to u………. wid luv, all d way frm India.

    • Gemma Stafford on March 11, 2019 at 4:08 pm

      Thank you so much for the lovely message! So glad you enjoy my recipes!

  15. Wendy on February 28, 2019 at 7:04 am

    I used blueberries that were fresh. I cooked for 9 minutes it started out runny but as it cooled it became really thick. Lacked flavor

    • Gemma Stafford on March 1, 2019 at 1:35 pm

      Hi, might i suggest frozen berries as they are frozen at peak ripeness.

  16. Collette Gish on February 24, 2019 at 10:40 am

    Can these be frozen? I should know this but I have to ask.
    Your recipes are wonderful.

    • Gemma Stafford on February 27, 2019 at 2:09 am

      Hi Collette,
      Yes, that will work well for you,
      Gemma 🙂

  17. Patricia Patti Kehl on February 24, 2019 at 3:35 am

    I noticed on the chart for using a substitute for sugar, it says to decrease liquid. What liquid? Didn’t see any in the jam recipes.

    • Gemma Stafford on February 25, 2019 at 4:44 pm

      Hi this means if using liquid sweetener to use less in weight than you would a dry sugar as liquid sweetener is very strong. I hope that helps!

  18. vyshnavi on February 23, 2019 at 3:35 pm

    Hey Gemma….u make life easier with ur recipes. Can u make pineapple and orange jams with fresh fruits not frozen.

    • Gemma Stafford on February 23, 2019 at 4:09 pm

      Thank you so much :). I’m thrilled you like my recipes.

      I’ll add your request to my list.

  19. Muriel on February 23, 2019 at 2:32 pm

    Wondering if you could put these in the freezer. I frequently make freezer jam and freeze it. And this would be a simple way to do it. Thots?

    • Gemma Stafford on February 23, 2019 at 9:29 pm

      yes absolutely pop it into the freezer :). It will keep for atlas 2-3 months.


  20. 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!

  21. 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!

  22. 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!

  23. 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 🙂

  24. 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.

  25. 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.


  26. 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.

  27. 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!

  28. 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.

  29. 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 🙂

  30. 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!

  31. 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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