Microwave strawberry jam

  • 10 mins preparation
  • 25 mins cooking
  • Makes 1 Cup
  • Print


Microwave strawberry jam
  • 500 gram hulled, quartered strawberries
  • 1 1/2 cup caster sugar
  • 1/4 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 25 gram (1/2 packet) jamsetta


Microwave strawberry jam
  • 1
    Combine strawberries, sugar, lemon juice and vanilla in a large, microwave-safe bowl. Set aside 5 minutes until strawberries have softened slightly.
  • 2
    Microwave, uncovered, on high (100 per cent) power 4 minutes, stirring every 1 minute until sugar dissolves.
  • 3
    Microwave, uncovered, 18-20 minutes, stirring every 4 minutes and adding jamsetta after 10 minutes, stirring to dissolve. Cook until jam reaches setting point. Check for setting by placing 1 teaspoon jam on a chilled saucer. Place in freezer 1-2 minutes until jam reaches room temperature. If surface wrinkles when pushed with fingertip, it's ready to bottle. lf not, cook longer.
  • 4
    Set aside 2 minutes to allow bubbles to subside. Carefully spoon into a hot sterilised jar. Seal. Cool. Store in pantry. Once opened, keep in the fridge for up to 1 month.


To sterilise jars, preheat oven to very slow, 120°C. Wash jars and lids in hot soapy water, rinsing well. Place in a large saucepan and cover with water. Boil 10 minutes. Using tongs, transfer to a baking tray. Place in oven until dry. Fill jars while warm.

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