Homemade jam in just 15 minutes? Yes, it’s possible with this 3-Ingredient Microwave Strawberry Jam! Bursting with sweet, tangy flavors and a lusciously smooth texture, this recipe is a game-changer for busy mornings or last-minute treats.
The vibrant red hue and fresh strawberry aroma will make your kitchen feel like a cozy bakery. Plus, it’s endlessly customizable—try it with blueberries, peaches, or raspberries for a fruity twist.
With only 5 minutes of prep and 10 minutes of cooking, you’ll have a jar of jam that’s perfect for toast, yogurt, or even as a dessert topping. The simplicity of this recipe lets the natural flavors shine, creating a rich, velvety spread that’s far superior to store-bought versions. Once you taste it, you’ll wonder why you didn’t try it sooner!
Simple Ingredients for Homemade Microwave Jam
- 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
Easy Step-by-Step Instructions
- Prepare the Mixture: In a large microwave-safe bowl, combine your chosen berries, sugar, and lemon juice. (Use an extra-large bowl to prevent spills as the jam will bubble up during cooking.)
- Microwave the Jam: Microwave on high for 9-11 minutes. Check at the 9-minute mark—the jam is ready when the berries are broken down and the mixture forms a thick, shiny liquid. (Note: Timing may vary based on your microwave’s wattage.)
- Cool and Thicken: Let the jam cool slightly—it will thicken as it cools. If it seems too runny, don’t worry; it will set further in the fridge.
- Sterilize the Jar: Wash a jar thoroughly with soap and water, then microwave it for 45 seconds to sterilize. (Avoid metal lids.)
- Store the Jam: Transfer the cooled jam to the sterilized jar or an airtight container. Refrigerate for up to 4-6 weeks.
Creative Ways to Enjoy Your Homemade Jam
This versatile jam isn’t just for toast! Spread it on pancakes, swirl it into yogurt, or use it as a topping for ice cream. For a fancy twist, layer it in a parfait with granola and fresh fruit. You can even drizzle it over cheesecake or mix it into oatmeal for a burst of flavor.
Storage Tips to Keep Your Jam Fresh
Store your jam in a sterilized jar or airtight container in the fridge for up to 4-6 weeks. To sterilize, wash the jar with soap and water, then microwave it for 45 seconds (without metal lids). Let both the jam and jar cool completely before sealing. For longer storage, freeze the jam in small portions for up to 3 months.
Experiment with Different Fruit Flavors
Don’t stop at strawberries! Try this recipe with raspberries, blackberries, or even a mix of your favorite fruits. Adjust the sugar slightly for tart fruits like cranberries or add a pinch of cinnamon for a warm, spiced twist. The possibilities are endless!
Quick Tips for Perfect Jam Every Time
Use a large microwave-safe bowl to prevent spills, as the jam bubbles up during cooking. If you’re unsure about thickness, remember the jam will thicken as it cools. For a smoother texture, mash the berries before cooking or strain the mixture after it’s done.
Common Questions Answered
Can I use frozen berries? Absolutely! Just thaw them slightly before cooking. Is the lemon juice necessary? Yes, it adds brightness and helps with setting. Can I reduce the sugar? You can, but the jam may be less thick and have a shorter shelf life. Enjoy experimenting!
3-Ingredient Microwave Strawberry Jam (And More Flavors!)
Ingredients
Strawberry Jam
- 2 cups strawberries fresh or frozen
- 1/4 cup sugar
- juice of 1/2 lemon
Raspberry Jam
- 2 cups raspberries fresh or frozen
- 1/4 cup sugar
- juice of 1/2 lemon
Blackberry Jam
- 2 cups blackberries fresh or frozen
- 1/4 cup 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.
