Microwave Strawberry Jam

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Tracy Rutherford’s Microwave Strawberry Jam

Preparation time: 10 minutes
Cooking time: about 16 minutes
Makes: about 400mL

500g strawberries
1 tablespoon lemon juice
1 2/3 cups (365g) caster sugar

1. Wash the strawberries then remove the hulls. Pat dry with paper towels, and chop in small pieces. Place into a very large microwave-safe bowl (at least 3.5 litres) with the lemon juice. Microwave on High, uncovered, for 8 minutes. Put a saucer into the freezer (for testing the jam setting in step 2).

2. Stir the sugar into the strawberries to dissolve. Microwave on High for a further 8 minutes. Test if it is set by putting a small spoonful on the chilled saucer. Put it back into the freezer for a couple of minutes, to cool. If it wrinkles slightly when touched, it is ready. If not, keep cooking in 1 minute bursts, then testing, until ready. Cooking time will depend on the ripeness of the fruit (slightly underripe fruit will set more quickly).

3. Spoon into warm sterilised jars. Cool, label and date. Store in a cool dark place for about a month before using. Sealed jars will keep in the pantry for 12 months, and once opened, in the fridge for 6 weeks.

Note: don’t be tempted to double the recipe. You need to make this smallish amount in the very large bowl to prevent it boiling over during cooking, as it bubbles up quite considerably.