Prep 40 mins
Cook 0 mins
Doesn't use pectin. Have yet to try this.
- 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.
This was the first time I made jam in the microwave and I must admit I prefer stirring on a stove but the jam came out perfectly. Jam from fresh strawberries is absolutely delicious.
this recipe is good, but you can add 3/4 sugar instead for more taste of berries instead of sugar.