MICROWAVE STRAWBERY JAM

By curly

Ingredients

• 2 1/2 cups hulled and quartered strawberries (from about 1 pound)
• 2 teaspoons orange zest
• 2 Tbsp lemon juice
• 1/2 cup sugar (can reduce to 1/4 cup if you would like your jam less sweet)
• An 8-cup Pyrex measuring cup OR a large microwave safe bowl (no metal)

Details

Servings 2
Preparation time 5mins
Cooking time 20mins
Adapted from simplyrecipes.com

Preparation

Step 1

A tiny pinch of finely ground black pepper added in step 1 can add some zing to the jam.

Place the quartered strawberries, orange zest, lemon juice, and sugar in a large microwave safe bowl (at least 10 cup capacity) or 8-cup Pyrex measuring cup. Gently toss to combine so that the strawberries are well coated with the sugar. Let sit for 30 minutes at room temp to macerate.

Place bowl with strawberries on a plate (to catch possible overflow) in your microwave oven. Cook on high for intervals of 5 minutes each, gently stirring after each 5 minute interval. In my 1650 Watt microwave, I use 3 intervals of 5 minutes each for a total of 15 minutes. If you have a lower powered microwave, you may need to cook longer, or if you have a higher powered microwave, you may need less time.

Pay attention so that the mixture doesn't overflow. If it bubbles up too much and begins to overflow, put the mixture in a larger (microwave safe) bowl and continue.

The jam mixture will be ready when the liquid in it thickens slightly and gets syrupy. Because it is hot, it will not be thick like regular jam. As it cools it should thicken.

Pour the hot jam into a jar. Let cool to room temperature then store in the refrigerator.

If the jam is to loose and watery even after it has chilled, it may need to be microwaved for several minutes longer.

If you want your jam to be shelf stable, use sterilized jars and lids, and leave 1/4 inch headspace from the top of the jar. Otherwise, store in the refrigerator.