Microwave Strawberry Jam

The best strawberries for making strawberry jam are those that are firm and not soft, overly ripe, or too sweet.

You can sub 1/2 cup of the strawberries for 1/2 cup of chopped orange segments for more orange flavor. Just don’t use more than 2 1/2 cups of fruit or your bowl may overflow in the microwave.

You can swap out some of the lemon juice with balsamic vinegar.

A tiny pinch of finely ground black pepper added in step 1 can add some zing to the jam.

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Macerating time: 30 minutes
  • Yield: 1 1/2 cups of jam


  • 2 1/2 cups hulled and quartered strawberries (from about 1 pound)
  • 2 teaspoons orange zest
  • 2 Tbsp lemon juice
  • 1/2 cup sugar (can reduce to 1/4 cup if you would like your jam less sweet)

Special equipment needed:

  • An 8-cup Pyrex measuring cup OR a large microwave safe bowl (no metal)


1 Toss berries with orange zest, lemon juice, sugar: Place the quartered strawberries, orange zest, lemon juice, and sugar in a large microwave-safe bowl (at least 10 cup capacity) or 8-cup Pyrex measuring cup.

Gently toss to combine so that the strawberries are well coated with the sugar. Let sit for 30 minutes at room temp to macerate.

2 Microwave in 5 min intervals: Place bowl with strawberries on a plate (to catch possible overflow) in your microwave oven. Cook on high for intervals of 5 minutes each, gently stirring after each 5 minute interval.

In my 1650 Watt microwave, I use 3 intervals of 5 minutes each for a total of 15 minutes. If you have a lower powered microwave, you may need to cook longer, or if you have a higher powered microwave, you may need less time.

Pay attention so that the mixture doesn’t overflow. If it bubbles up too much and begins to overflow, put the mixture in a larger (microwave safe) bowl and continue.

The jam mixture will be ready when the liquid in it thickens slightly and gets syrupy. Because it is hot, it will not be thick like regular jam. As it cools it should thicken.

3 Pour into jar, let cool, then chill: Pour the hot jam into a jar. Let cool to room temperature then store in the refrigerator.

If the jam is too loose and watery even after it has chilled, it may need to be microwaved for several minutes longer.

If you want your jam to be shelf stable, use the full amount of recommended sugar (1/2 cup), use sterilized jars and lids, and leave 1/4 inch headspace from the top of the jar. Otherwise, store in the refrigerator, or freeze (leaving an inch headspace in the jar to account for the expansion of the liquid as it freezes into ice).

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