Fresh Strawberry Microwave Jam Recipes

SUPER EASY MICROWAVE STRAWBERRY JAM

Steps:

• Place strawberries in a large microwave-safe bowl; add sugar and stir until evenly coated.
• Heat strawberries in microwave for 2 minutes; gently stir and continue cooking in microwave, stirring every 2 minutes, until thick and glossy, 6 to 10 minutes. Refrigerate jam until chilled, at least 30 minutes.

3-MINUTE MICROWAVE JAM

Steps:

• Put the berries in a large glass bowl. If you are using blackberries and they are large, cut them in half. Toss the berries with the cornstarch and sugar if you are using.
• Cover the bowl with a microwave safe dinner plate, and microwave for 3 minutes. Give it a stir. If your jam is still very runny, pop it back into the microwave for 30 second intervals. Note: Be careful, it will get quite hot so use caution, and oven mitts.
• Spoon the jam into a clean jar and let cool Store in the refrigerator, the jam will firm up as it cools.
• Use or freeze the jam within one week.

FRESH STRAWBERRY JAM

Steps:

• Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine.
• Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar.
• Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
• Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.

FRESH STRAWBERRY MICROWAVE JAM

Steps:

• Mash strawberries in a 3 quart glass dish; stir in pectin. Microwave on high 4-6 minutes, or until mixture boils.
• Stir in sugar and lemon juice. Microwave on high 7-9 minutes, stirring every 2 minutes, or until mixture comes to a full boil for 1 minute.
• Ladle into jars. Adjust caps. Store in refrigerator or freezer.

HERETIC'S FRESH STRAWBERRY JAM

Steps:

• If using fresh strawberries, cut off the green ends and place in dish. Discard any bad or mouldy berries. You need to end up with 500g prepared berries.If using frozen strawberries, put directly into the dish.Add the lemon juice over the berries and then sprinkle the sugar over them too.Lastly sprinkle on the Jamsetta, if used.The berries are somewhat firmer in the jam, if this mixture is left overnight in the fridge, but the process works quite well without this.Microwave, uncovered, on high setting for 8 minutes for fresh strawberries and somewhat longer for frozen, stirring after 4 and 8 minutes. At the end of this time, the mixture should be close to boiling, with the sugar and Jamsetta dissolved.Pasteurise the jars and lids by boiling for a few minutes in water.Now microwave the mixture for 20 mins at full power, with stirring every 4 minutes. If the jam foams to the point where it looks as though it will spill over the side of the dish, reduce power to 640W and extend exposure. Finish at 640W for 6 minutes.A cold plate test at this point should show a good set. Experience will tell if the period of microwaving is correct. It may need adjusting to suit fruit quality and circumstances.Remove a jar from the boiled water. Shake off excess water and fill with strawberries while hot. You can use a slotted spoon to remove the berries from the hot mixture. Repeat with a second jar. Pour the rest of the jam, mainly liquid now, into the third jar using the jug (preheated with hot water) and use some of the liquid to top up the other jars if necessary. Quickly cap the three jars while still hot.The jam will take about a day to set.

FRESH STRAWBERRY JAM

Steps:

• Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
• Sterilizing Tips:
• Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
• To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
• Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
• As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
• After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.