The CHOICE team had the delicious task of finding the best and worst strawberry jam in the country. Unsurprising this homemade microwave strawberry jam came out the best in flavour, above all supermarket brands.
Out of all the jams tested, the one that came on top was this easy microwave strawberry jam version, created by CHOICE home economist Fiona Mair. This delicious strawberry jam blitzed the competition, receiving a taste-test score of 85%.
This microwave strawberry jam costs about $5.30 for a 400g jar (or $1.30 per 100g) to make, although it would cost less in summer when strawberries are cheaper.
Only Three Ingredients
You only need three simple ingredients to create this delicious microwave strawberry jam – strawberries, sugar and lemon – that’s it!
Fiona does suggest, however, that if you have overripe strawberries, you may want to add 1.5 tablespoons of pectin to help the jam set.
Before starting making your microwave strawberry jam, you’ll need to:
- sterilise two 400mL capacity jars
- put a couple of saucers in the freezer (to check if the jam has set)
This microwave strawberry jam recipe has been created for an 800W microwave. You may need to reduce cooking time for a more powerful microwave.
Ingredients
- 500g slightly under-ripe or just-ripe strawberries, hulled and sliced (room temperature)
- 1½ cups white sugar
- ½ lemon Juiced
Method
- Put strawberries in a 2–3L capacity heat-proof microwave-safe bowl or jug (e.g. glass Pyrex). Stir in sugar and lemon juice, mix well.
- Microwave, uncovered, for four (three) minutes on HIGH (100%) power. Stir well, making sure all the sugar has dissolved.
- Microwave, uncovered for a further 20 (15) minutes on MEDIUM (60-70%) power. Keep an eye on it, as you don't want it to overflow.
- Check if jam has reached setting point by putting a teaspoon of jam on a saucer from the freezer. If the jam wrinkles and stays separated when you push your finger through it, it's ready for the jar. If it doesn't, cook for another three minutes.
- Fill the sterilised jars to the top with the hot jam. Screw lids on tightly and turn jars upside down for two minutes (this helps to seal and sterilise the lids well). Turn jars right side up to cool.
- Once opened, store in the fridge.
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