Strawberry Jam Recipe Without Pectin

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–+ servings

5 from 73 votes

This homemade strawberry jam recipe is easy to make in the microwave. You can use fresh or frozen strawberries. This recipe makes 2 1/2 cups of jam.

Prep Time5

Cook Time20

Total Time25

Servings: servings

4 cups hulled and quartered strawberries ((approx 1 pound or 500 grams) hulled and quartered)
¼ cup lemon juice ((60mls))
2 cups granulated white sugar ((400 grams))

Place strawberries in a large (16 cups/4 liter 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. The jam will come to a full rolling boil. Don't leave unattended just in case it boils up and over the bowl.
Pour into sterilized jars. Seal with a sterilized lid.

Tips for success

Be sure to use a very large bowl. The one I use has a capacity of 4 litres or 16 cups. The strawberry jam 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 jam boil up and over the bowl.
Sterilize the jars and lids using a water bath by placing them in a large pot, covering them with cold water, and bringing it to a boil. Boil for 10 minutes, then carefully remove them with tongs and let them drain on a baking sheet lined with paper towels. You can pat away any excess water with paper towels if needed. Alternatively, arrange the jars and lids upright in a preheated oven at 250ºF/120ºC for 20 minutes.