Microwave Berry Jam

star rating (12) rate this recipe »
dairy free, gluten free, quick-n-easy
Recipe photo
Hands-on time:
Total time:
Yield: 1/2 to 3/4 cup

Recipe photo

When you've been berry picking and have a surfeit of fresh berries on hand, refrigerator jam is a great option. And when you cook the berries in the microwave, instead of in a saucepan over a burner, you save yourself much of the stirring and "tending" this task would usually take.

Microwave Berry Jam

star rating (12) rate this recipe »
dairy free, gluten free, quick-n-easy
Hands-on time:
Total time:
Yield: 1/2 to 3/4 cup
Published: 05/22/2013


  • 2 cups berries, sliced if large
  • 1/3 to 1/2 cup sugar, to taste
  • 1/8 teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice

Tips from our bakers

  • Can you use frozen berries? Yes. You'll probably need to cook them for 15 minutes rather than 10, due to their excess liquid.
  • What about using other fruits? We tried mango/strawberry, and it worked fine. Experiment; you'll soon discover your own favorite fruits, or fruit/berry combinations. Whatever fruit(s) you choose, weigh out 10 ounces (about 2 cups), and go from there.
  • To make a berry or fruit sauce, simply serve the jam hot out of the microwave, rather than waiting for it to chill/thicken. Blueberry sauce is wonderful atop pancakes or waffles.
  • Can you double the recipe? Yes; you'll need to double the cooking time, as well.


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1) Combine all of the ingredients in a large microwave-safe bowl. Make sure the bowl is large enough; the berries/sugar shouldn't fill more than 1/3 of the bowl, as they'll bubble up quite a bit as they cook.

2) Cook the berries for 5 minutes in the microwave.

3) Remove the bowl from the microwave, stir the berries, and cook for another 5 minutes.

4) Remove the bowl from the microwave, and stir thoroughly. If the mixture hasn't become sauce-like and slightly syrupy, cook for an additional 5 minutes.

5) Stir to combine any liquid, and refrigerate. The jam will thicken as it cools.

Yield: 1/2 to 3/4 cup jam.


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  • star rating 01/21/2015
  • Barbara from Pasadena, Tx
  • Just made this today and it was excellent and so easy to make. I can't wait to try with blueberries and blackberries.
  • 08/14/2014
  • Rebecca from Sedona AZ
  • Made this recipe with figs and it is delicious.
  • star rating 06/24/2014
  • Peg from Indiana
  • The finished product looked just like the picture. I made a double batch and used Stevia due to dietary restrictions. The texture was just what we expected and desired I.e. a thick, syrupy, natural, fruity "preserves-like" spread. Did I forget to say yummy. The time given (double for a double batch) was right on target. This was scrumptious on frozen vanilla yogurt, too! Thanks KA!
  • star rating 06/24/2014
  • Happy at Home from
  • Made this with fresh blueberries as I have picked gallons from my bushes in the last couple of weeks and more to come! Also used Splenda as a previous reviewer wanted to try. It worked great. Highly recommend this recipe.
  • star rating 06/16/2014
  • Frankie from Virginia Beach, VA
  • Thanks for adding this recipe to your Sunday recipes! I had never seen it before but I have it now and it will be my go to recipe for jam. Happens that we were in the middle of our local strawberry season here in Va. Beach, VA. so I was able to use those berries. The jam turned out GREAT and now I want to try it with Splenda. The hotline said it should work so will try soon. Can't believe how much time I saved over previous years. Thanks!!!!!!!!!!!!
  • star rating 05/07/2014
  • GingerC from KAF Community
  • I love this recipe. It's quick, easy, and makes great jam. I like that I can control how much sugar goes in. I've used strawberries, blueberries and peaches. All have turned out great. This is my go to recipe for jam.
  • star rating 10/09/2013
  • Melanie from Riverside, CA
  • Delicious. I've made strawberry, raspberry, blackberry, and peach (added cinnamon and nutmeg to the peach and it tasted like cobbler). The recipe gives you intense fruit flavor and it's super easy. Sometimes the lemon juice is a bit too much, so I cut it back to half.
  • 08/22/2013
  • Jean from Utica, MI
  • very easy to make and yummy!
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