Simple Microwave Jam – You Can Do This!

posted by Andrea | 03/12/2011

Yes, I know…it’s only March and fresh berries aren’t even close to “in season” — at least not in Michigan. However I did see the very first batch of rhubarb at the store today…spring is almost here!

Even so, it’s still possible to make a small batch of homemade jam TODAY. I guarantee you can do this!

Recently, I came across another way to make really small batches of jam in the microwave {yes, the microwave} …and it only takes a small amount of berries and less than 30 minutes!

The whole process is relatively simple, you really don’t need any traditional canning equipment, and you can use frozen berries from your local supermarket or your freezer.


Simple Microwave Jam

Makes about two 8-oz. jars — you can try any fruit combos you like by following the recipe below. 


{print recipe}

  • 2-1/2 c. mashed fruit {either fresh or frozen}
  • 1 T. lemon juice
  • 2 T. powdered pectin
  • 2 c. granulated sugar


1. In a large microwave-safe bowl, combine fruit and lemon juice.

2. Stir in pectin until dissolved, then stir in sugar.

3. Microwave {uncovered} on high for 2 minutes. Stir and scrape sides of the bowl.

4. Return bowl to microwave for 2 minutes. Stir and scrape sides.

5. Repeat in 1-minute intervals for another 2 to 4 minutes, or until jam froths up and thickens.

{Stir and scrape sides in between each interval.}

6. Once the jam is thick, remove from microwave.

7. Stir slowly for 2 to 3 minutes, or until foam subsides and skim off any remaining foam.

8. Ladle jam into clean jars or plastic containers and cover with lids.

9. Let rest at room temperature until set.

10. Once refrigerated, the jam should last for at least a month.


A Few Tips:

1. It’s best to use wooden or plastic spatulas, and bowls {metal is not ideal}

2. It’s best to use a 1200-watt microwave with a turntable. {If wattage is higher, cook on 70% power, or if wattage is lower, cook for longer.}

3. Follow all measurements and instructions. Making jam is a really simple process…as long as you follow the rules. It’s pretty important to measure all the ingredients carefully and cook for the right amount of time. If you do this, the jam should turn out every time.

4. As with regular jam recipes, it’s not recommended to make double or triple bathes. Simply make a singe batch, multiple times. It will turn out better this way.

5. Don’t worry about the jars sealing properly. Since this recipe makes such a small batch, you can simply store it in your fridge until it’s gone. {It should easily last for a month or more}


And if you’d like to try a few “traditional” jam recipes, I’ve got six delicious fruit combos and all the instructions you need.

Have you ever tried microwave jam?

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!?


Filed under: FoodPreserving

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