No ImageHow To Make Jam in the Microwave

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  1. Elisa

    I’ve been making this for ages. 2 cups of fruit (strawberry or apricots), + 2/3 cup of sugar, + a bit of lemon juice. Large pyrex, nuke for 3 minutes till the sugar dissolves, stir and then 11 minutes (no need to stir). For the apricots, I like them chunky, so it’s less than 11 minutes. Delicious.

  2. Helen

    I generally use this recipe with raspberries and it is lovely. It is also great to use when you discover a bowl of raspberries in the fridge that you forgot about that are days old and looking a bit sorry for themselves. You can’t really use them for anything else but having nuked them in the microwave you know they are safe to eat and the jam is gorgeous.

  3. Kate

    Question: why does this recipe call for 1/4 – 1/2 cup sugar and Elise’s Spicy Fig Jam call for 1 1/2 cups of sugar? That’s a lot of difference in the amount of sugar called for.

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  4. mangomama

    This works with mangos as well– but I added some dried ginger (about 1/2 teaspoon) and a few red pepper flakes (maybe 1/4 teaspoon) to cut the sweet just a bit. Delicious with peanut butter on whole wheat toast!

  5. Deborah

    I’m going to try it with Bittman’s (very good!) Tomato Jam which calls for 75 minutes cooking time. Now THAT will be great if this works. For those that wanted some heat, this one has it. Recipe is easy to find on line.

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