Strawberry Jam in Microwave

Author:Inspired by Sunset Magazine
Cook time: 00:20


1 1/2 cups sugar
1/2 tsp. butter
1 1/2 tbsp. lemon juice
1 lb. strawberries


  1. Use a large microwavable mixing bowl, about 3-qt size. It must be large enough so that the boiling mixture will not overflow. Add 1 lb. frozen strawberries to bowl. Crush with a potato masher.
  2. Add 1 1/2 tablespoons lemon juice, 1 1/2 cups sugar and 1/2 teaspoon butter. You can omit the butter.
  3. Let stand for about 30 minutes until juices form.
  4. Microwave, uncovered, on high power until mixture begins to boil, about 6 minutes. Stir mixture and continue cooking and stirring every 2 minutes.
  5. After a total of 13 minutes, strawberry jam is cooked but not a stiff jam. Transfer the jam to dishwasher clean canning jars. When cool, the jam must be stored in the refrigerator.
  6. The first time you make this, you can check the consistency after 13 minutes by spooning out a tablespoon into a custard cup and cool in the freezer for 5 minutes or in the refrigerator for 15 minutes. If you like it thicker, reheat jam to boiling, boil 2 more minutes and then check again. You should only have to do this once until you adjust the recipe to your taste.