Using frozen strawberries as an example, I want to show how to quickly and easily make jam in the microwave. In general, you can make jam or jam from almost any berries and fruits in the microwave. The ratio with sugar is usually close to 1:1. Berries and sugar should be placed no higher than half of the microwave-safe dish. These can be bowls, buckets or suitable containers that can be covered with a lid on top. The time and number of cooking cycles varies depending on how thick the jam you want to end up with.

I like to use frozen berries because I don’t make large stocks of jam for the winter, but prepare it periodically throughout the year as needed and in small quantities. In addition, frozen berries are usually already sorted and fully prepared for use.

To make jam in the microwave, prepare the berries and sugar.

Rinse frozen berries, this is especially important if they are purchased. Place the berries in a special microwave-safe container or other suitable container (plastic or glass).

Sprinkle the berries with sugar and let them thaw slightly at room temperature or defrost slightly in the microwave.

Some models have a “defrost” mode for this, or you can simply use low power 180-300 for about three minutes.

The berries should release juice that will completely moisten the sugar.

Gently mix the berries, juice and sugar. Cover the dish with a lid, leaving small gaps for steam to escape, or with a special dome for cooking in the microwave. In this case, condensation will drip from the edges of the lid, but the inner surface of the microwave will be protected from possible splashes.

Options for cooking modes.

Option 1. Set the power mode to 900 and the time to 8-10 minutes. During cooking, you need to stop the process 2-3 times and stir the jam.

Option 2. Set the power to 600-750 and the time to 12-15 minutes. During cooking, you need to stop the process 2-3 times and stir the jam.

If you want to get thicker jam and with a more viscous syrup, then after about half an hour you can repeat the selected cooking cycle in whole or in part.

Microwave jam is ready!

Enjoy your tea!

Hello, friends! It’s the height of berries and fruits right now, so I’ll make my contribution to the topic of preparations, as well as to the flash mob "Apple tree from cherry..." conducted by Tanya marahovska_ya . It is unlikely that my jams will survive until winter, there are not so many of them, but they are rich :) After all, the main preserver of jam in our family is my mother!
I want to show you some quick microwave jam. If desired, you can bring it in a few minutes to the state of confiture, which my family loves very much. Probably, for those housewives who have nowhere to put their harvest, my method will not be suitable, because the confiture is cooked in small portions, not in basins. This is the case when you picked a small bucket of berries or removed the remains of fruit from a tree and, it seems, it’s neither here nor there. This is where my method comes in handy. Or rather, not mine, well... My friend Natasha introduced me to this method, and she read it in the instructions for her microwave. Sometimes it’s useful, you know, to read apps with recipes...even in the instructions for the microwave :)

Blackcurrant or gooseberry confiture from the microwave

Ingredients:
black currant - 500 g
sugar - 350-400 g (depending on the type of currant)
pink pepper - 1 des.l.

Process:
Wash the currants, dry them, mix with sugar in a large container, let stand for about an hour.
A large container is an important condition, because when the jam starts to boil, you don’t need to touch it, which means you need to immediately calculate the space for the foam. For this amount of ingredients I took a 2.5 liter container

When the sugar is sufficiently moistened, mix again and put the berries and sugar in the microwave on the highest setting until it boils. Then take out the contents, mix, put in micro for 2 minutes. Mix again, add pepper and leave for 5-7 minutes.

I don’t cover the dishes with anything, but I was vigilant the first time to see how much the foam rose so that the contents didn’t escape.
The thickness of the confiture depends on the berry itself. There is a variety of currant that gels well; it only takes, for example, 5 minutes (after boiling) for the thick confiture to harden. There are berries that are more sour and watery; they will need 7-8 minutes. When you cook one portion, you will understand how much time is enough for the desired thickness. The longer the berry is cooked, the correspondingly thicker the jam (jam). I got it like this, it didn’t fall off the spoon.

How can you check whether the confiture has boiled down enough? Pour a tablespoon into a glass and place in cold water. The jam will cool quite quickly and you will see whether it has thickened or not. If not, cook for a few more minutes.

The finished confiture will not be too thick while it is hot. Pour it into jars and leave until completely cooled and hardened.
I store the finished confiture in the refrigerator; I haven’t tried it any other way.

I really liked the mixed berry confiture: currant-gooseberry.
Currants - 300 g, gooseberries - 200 g, sugar - 400 g
Cooked from one gooseberry: for 600 g of berries - 400 g of sugar, cook after boiling for 8 minutes.

This recipe is a call not to waste valuable time in the summer standing at the stove, but to freeze everything you can make jam from for later! It would be cool if freezer manufacturers paid me for this recipe...))

Jam from frozen berries and fruits can be prepared in different ways, depending on the desired quantity. If you are planning significantly more than a liter, then cook in a saucepan or multicooker; if less, then also in a saucepan or in a multicooker bowl, as well as in a frying pan or in the microwave! I will show all these methods in detail.

Almost any prepared berries and fruits are suitable for assorted jam. Sometimes I randomly take handfuls from the freezer from bags and containers, whatever comes my way. Then I’ll look and think, is it compatible? And in the end it’s always delicious! But if you really don’t like bold experiments and are not ready to risk even 250-300 grams, then take established compositions of 2-3 berries and fruits. For example: apples and currants, plums and chokeberries, plums and black currants, cherries and serviceberries, a mixture of wild berries, strawberries and blueberries, etc.

For this assorted jam, I took frozen shadberry (cinnamon), apricots, strawberries and... apples. In fact, in winter it is better to have your own natural, albeit frozen, apples than store-bought ones, treated with chemicals and sometimes with an unnatural taste.

For cooking in the microwave, it is very advisable to stock up on a tall plastic container. I have a three-liter “glass”. In it I’ll either cook yogurt in a slow cooker or cook jam in the microwave. A practical thing!

Place all frozen ingredients in a container. If desired, add lemon juice and then the lemon peel itself, if, of course, it is not bitter! (Try it for yourself) I have a microwave with a weighing function, it’s very convenient: I weighed the container, weighed it after adding fruits and berries, etc.

Add a portion of sugar, shake the container so that the sugar is distributed evenly.

Set the microwave to MAX mode (power 900-1100 W) and defrost the berries and fruits for 4-5 minutes.

After the beep, remove the container. The berries and fruits defrosted and gave some good amount of juice. Stir the mixture.

Return the container to the microwave and cook 1-2 more times for 7-8 minutes at medium power (500-600 W). After the first cycle, the jam is quite suitable for serving, but if you want to get a thicker mass, then after cooling, cook it a second time.

The specified amount of ingredients yielded approximately 300-350 ml. Place assorted frozen berries and fruits jam prepared in the microwave in a jar, in a socket or vase to serve immediately. Do not leave in container. When boiling, a trace of jam remains on the walls of the container; it is better to immediately soak and wash before it dries.

Berry and fruit jam from strawberries, serviceberries, apricots and apples turned out so tasty that I want to repeat and repeat this particular composition, but I will still continue the experiments. I have a lot of different frosts)) Join us in delighting yourself and your loved ones with delicious, healthy homemade desserts.



You probably couldn’t even think that you could cook jam in the microwave... you won’t believe it, jam! Yes Yes. Pots disappear, and prolonged cooking while standing at the stove. Today we will talk about how to cook jam in the microwave. It's quite simple and fast.

To begin with, before preparing jam you need to sterilize the jars; the sterilization process is described in detail in the article “” on our website. Sterilized? Then let's get started.

First, let's try to do berry jam.

We will need: half a kilo of berries (strawberries, currants (black), blueberries, raspberries), preferably fresh, but if you don’t have any on hand, you can use frozen ones. You will also need sugar with gelatin, also half a kilo, and of course let’s not forget lemon juice, squeezed from half.

Wash fresh berries thoroughly, remove any roots, etc. We defrost the frozen berries accordingly in a simple way - take a plate, cover it with a lid and heat it for about five minutes at 100% power. Now the berries are ready to make jam. We mix all the varieties of berries into a pile and grind them until a homogeneous mass is obtained, after which we put them either in a jar (if you are planning to stock up for the winter) or in a bowl (if you want jam here and now). Take gelatin with sugar and mix in a 1 to 1 ratio with the resulting berry mass, add lemon juice. Place in the microwave at 100% power, without closing the lid, wait about six to seven minutes, and get jam! Then you can do whatever you see fit with it.

Now let's do it apple jam in the microwave.

You need: 2 large apples, 2 tablespoons of sugar, and 1/2 part lemon.

We wash and peel our apples, cut them in half, and cut out the core. Next, cut them into medium cubes, simultaneously placing them in a deep glass container. Cut it, laid it down? Take sugar and sprinkle evenly on top of all the apple cubes. Squeeze lemon juice from half a lemon. Take a tablespoon and mix everything thoroughly so that the sugar evenly covers all the apples and does not form large lumps somewhere in one place.

Stir, take our plate and go to the microwave, set the power to 100% (800 watts), put our almost jam there for 5 minutes, and press the “start” button. The jam has begun to cook, but this is not the last step... After five minutes, you need to remove the bowl, mix everything thoroughly again and put the jam back in the microwave for 2 minutes, then after 2 minutes we repeat the same operation one last time.

Very soon, we will tell you how to cook raspberry, cherry and apricot jam in the microwave. Visit our site often for new posts.