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.

MICROWAVE STRAWBERRY JAM

Steps:

• Combine all ingredients in a medium microwave-proof bowl. Stir well and stand 5 minutes for juices to start to run from strawberries.
• Microwave, uncovered on medium heat (50 percent) for 4 minutes, stirring half way through cooking time to dissolve sugar. Make sure all the sugar crystals are dissolved at this stage. You may need to brush side of bowl with a water dipped brush.
• Once sugar is dissolved, cook jam on high (100 percent) uncovered for 20 minutes, stirring after every 2 minutes or until jam reaches setting consistency.
• To test whether the jam has reached setting point, drop a small spoonful onto a cold saucer and cool to room temperature before testing. The jam should wrinkle slightly when you push it with your finger. At this point the jam can be transferred to warm sterilised jars and left to cool before sealing tightly.

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.

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.

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.