This Strawberry Preserves recipe is so easy and fun to do in the microwave.
Make the most of seasonal strawberries or use frozen berries, the results are equally good. Plus the homemade preserves have a quality and taste that no store bought variety can match.
When strawberries are abundant and cheap, it’s the time to make this Strawberry Preserves recipe. However if you are short on time, hull and quarter the strawberries and throw them into zip lock bags to freeze. Then you can make these preserves whenever you like.
Why you’ll love this recipe
I love making preserves in the microwave for a couple of reasons. Firstly I find that the fruit remains vibrant and there is less chance of burning the preserves.
Secondly, it is so quick. Within 30 minutes, your jam will be ready.
Ingredients
Making this Strawberry Preserves recipe is super easy and only takes 3 ingredients-
- strawberries
- lemon juice
- sugar
Instructions
- Cook quartered strawberries with lemon juice in the microwave for 5 minutes.
- Add the sugar and stir.
- Microwave on high for 15 minutes stopping every 5 minutes to stir.
- Bottle in sterilized jars while hot.
Tips for success and FAQ’s
- Sugar is needed to ensure this strawberry preserve sets. If the sugar is reduced in this recipe, the result will be thin, runny jam. So don’t reduce the sugar in this recipe!
- Don’t under cook. Under cooked preserves will taste fresh but may separate as it cools.
- Avoid doubling or tripling the batch. This strawberry preserves recipe will boil up and bubble over if you make more than this quantity.
This recipe has no added pectin but uses lemon juice to assist with setting. It is a science which I am not going to explain here but you could research it yourself. The lemon juice also helps preserve the spread.
This strawberry preserves recipe needs to be microwaved on high power for at least 15 minutes after adding the sugar to ensure a good set. Be sure to stir at 5 minute intervals.
After 15 minutes you can begin testing by dropping about ½ teaspoonful on a cold saucer. Place the saucer back in the fridge and after a few minutes check if the preserves has jelled. I usually find I need 3 – 5 minutes more.
This Strawberry Preserve recipe is wonderful in my Strawberry Crostata or over these super quick mini pancakes or simply spread on fresh bread. It’s an easy, fail proof recipe with delicious, fruity flavour. In fact, if you have never made preserves, this microwave Strawberry Preserves recipe will ensure you turn out perfect preserves every time.
More recipes you’ll love
Easy Strawberry Coulis
Vanilla Bean Panna Cotta
Strawberry Lime Water
If you enjoyed this recipe, I’d really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
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Strawberry Preserves
Equipment
- 4 litres/16 cups capacity microwave safe bowl
Ingredients
- 4 cups (approx 1 pound or 500 grams) strawberries hulled and quartered
- ¼ cup lemon juice
- 2 cups sugar
Instructions
- Place strawberries in a large (4 litres/16 cups capacity) microwave safe bowl with the lemon juice. Microwave on high for 5 minutes. It should start smelling amazing already. Remove from microwave.
- Once you add the sugar the fruit won’t break down much more so if you want it smooth cook for a little longer.
- Add the sugar and stir to dissolve.
- Return to the microwave, cook for 15 minutes on high, stopping every 5 minutes to stir and check. Don't leave unattended just in case it boils up and over the bowl.
- Pour into sterilized bottles. Seal.
Notes
- Be sure to use a very large bowl. The one I use has a capacity of 4 litres or 16 cups. The strawberry preserves will boil up and spill over if you have a small bowl and you’ll have a sticky mess!
- Don’t leave unattended while cooking just in case the strawberry preserves boil up and over the bowl.
- Sterilise jars in the microwave by washing and rinsing well. Leave jars wet and cook in the microwave for 60 seconds on high. Be careful when removing from microwave oven – they will be hot. Fill with strawberry preserves and seal immediately.
Gillian Brown
Hi could you let me know your weights in ounces or grams please as we live in uk and I’m really looking forward to making this jam
Marcellina
Hi Gillian! I’m so sorry I didn’t add the weights into the recipe card! I use approximately 500g or 1 pound of strawberries. You’ll love this recipe. I’m actually making some today myself. The strawberries are super cheap at the moment. (BTW, I’ve amended the recipe card)
Martha LaPerle
Do you do a 10 minute water bath after you seal jars so they can be kept on a shelf until opened
Marcellina
Martha, I generally don’t. Ladle hot preserves into sterilized jars right to the top and seal immediately. As the jam cools the jar will vacuum pack. Store in a cool dry place. If you live in a hot, humid climate (like I do) store in the refrigerator for longer shelf life. I will keep my preserves in the pantry for a couple of months particularly if I make the preserves in our cooler winter.
Jane Walkinshaw
Hi thanks so much for this easy way to make strawberry jam. I’ve always made it the old way over the stove so am keen to try this way when our strawberries are ready here in NZ. Could you make raspberry Jam the same way? I imagine you could but thought I’d check to see if you have tried raspberry jam. Its another jam I make every year as it is love by the family on toast and on scones with cream on top. Thanks again for posting this way of making strawberry jam, going to be so easy this year.
Marcellina
Hi Jane. Yes, you can make raspberry jam the same way. I often do a mixture of both raspberry and strawberry. This is a fantastic method because there is no risk of scorching the jam. The important thing is to have a bowl large enough because it really does bubble up. Don’t wander away. Keep an eye on the microwave just in case you haven’t judged the size of the bowl correctly and the jam wants to spill over. After making this once or twice you’ll soon know what’s best in your case.
Nicole
Can you store this in the freezer after it is cooled off?
Marcellina
Hi Nicole, I have never frozen this jam. When cool I store in the refrigerator. Keep in mind that it will keep at least a year in the refrigerator as long as the jars are sterilised and sealed while hot. However, I can’t see why it wouldn’t freeze.
Silpa
Wow, strawberry jam is looking amazing. I am glad to know how easily we can make . My daughter is a big fan of strawberries. I will surprise her with this jam. Thank you so much marcellina for the recipe.
Marcellina
Your daughter will love this, Silpa! Enjoy xx
Karly
Can’t believe how easy this is! Looks so yummy!
Marcellina
I know, Karly, isn’t it easy? And the jam is so delicious!
Lorraine @ Not Quite Nigella
YUM! I’ve made microwave kiwifruit jam and curds so strawberry jam is such a natural plus they are in season now 😀
Marcellina
Lorraine, I have never made kiwifruit jam. That would be lovely! Is it on your blog? I’ll have to have a look.
David
Marcellina – This is definitely a recipe I am saving for next spring when strawberries are back in season here. I love strawberry jam more than any other… And to be able to make it so quickly homemade? Yes, please!
Marcellina
You’ll love this recipe, David! Don’t forget you can use frozen strawberries too!
Mimi
This is fabulous! I had no idea it would be made this way. Only strawberries ?
Marcellina
Hi Mimi, thanks for the kind comment! You are quite right, not only can this method be used with strawberries. I have substituted other berries or combined berries with the strawberries with great success. I also always make cumquat jam in the microwave. I have found that it retains a gorgeous colour.