Strawberry Jam in Microwave
|Author:||Inspired by Sunset Magazine|
|1 1/2 cups||sugar|
|1 1/2 tbsp.||lemon juice|
- 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.
- Add 1 1/2 tablespoons lemon juice, 1 1/2 cups sugar and 1/2 teaspoon butter. You can omit the butter.
- Let stand for about 30 minutes until juices form.
- Microwave, uncovered, on high power until mixture begins to boil, about 6 minutes. Stir mixture and continue cooking and stirring every 2 minutes.
- 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.
- 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.