3-Minute No Sugar Microwave Jam




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3 Minute Microwave Jam | The View From Great Island 4

3-Minute No Sugar Microwave Jam ~ this amazingly fresh and vibrant jam is made in just minutes in the microwave, without any of the muss and fuss associated with traditional jam making ~ score!

I was noodling around in the kitchen the other day with berries and the microwave.  I was trying to develop a microwave berry crisp when I accidentally discovered this amazing jam.  I guess technically I didn’t discover it, because when I Googled it, there were plenty of others who got there first.  BUT it is new to me, and maybe to you too!  I made a little pot of jam, with no sugar at all, from a cup of mixed berries, in the microwave, in 3 minutes.  And it’s pure fruit heaven.  Because there’s no added sugar, and the jam is flash-cooked, it tastes wonderfully fresh.  And it’s instant gratification, which is always good.

And by the way, those other microwave recipes I found?  They all use sugar.    The reason there is so much sugar in traditional jams and jellies is that sugar is a preservative, and functions to help the pectin form a gel.  But for this kind of quick, small batch jam, there’s no need for it.   Your reward is an eye-opening fresh fruit flavor that you will not believe.

3 Minute Microwave Jam | The View From Great Island 3

This works really well with berries because they break down so quickly, and the nice thing is that you can make this with just a handful.  There’s no need for peeling, chopping, or pitting.  I used raspberries and blueberries, but any small berry combination will do.  I didn’t try this with larger blackberries, or strawberries, they would need chopping and probably extra time.

3 Minute Microwave Jam | The View From Great Island 4

The microwave is an amazing tool, and there are so many incredible things you can do with it ~ I’ve used it for:

3-Minute No Sugar Microwave Jam
Rate this recipe
163 ratings

Servings: makes 1/2 cup

3 Minute Microwave Jam | The View From Great Island 4

Ingredients

  • 1 cup berries (raspberries, blueberries, blackberries, or a mix) rinsed
  • 1/4 tsp corn starch

Instructions

  1. Put the berries in a large glass bowl. If you are using blackberries and they are large, cut them in half. Toss the berries with the cornstarch.
  2. Cover the bowl with a dinner plate, and microwave for 3 minutes. Give it a stir. If your jam is still very runny, pop it back into the microwave for 30 second intervals. Be careful, it will get quite hot.
  3. Spoon the jam into a clean jar and let cool Store in the refrigerator, the jam will firm up as it cools.

Make it your own ~

  • You can also use the hot jam, right out of the microwave, as a dessert sauce over cake or ice cream.

 

Don’t forget to pin this amazing 3-minute no sugar microwave jam!

3-Minute No Sugar Microwave Jam ~ this amazingly fresh and vibrant jam is made in just minutes in the microwave, without any of the muss and fuss associated with traditional jam making ~ score! #jam #berries #microwavejam #preserves #smallbatchjam #freezerjam #refrigeratorjam #raspberryjam #strawberryjam #easyjam #nosugar #sugarfree

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75 Comments

    Leave a Reply

  • Reply
    ANDREW M STEPANSKI
    August 29, 2019 at 7:09 pm

    I puree the fruit in a blender or small chopper, first. My favorite is Mango: (1 cup puree, 1 teaspoon corn starch, 1 tablespoon lemon juice, pinch of cinnamon, and a pinch of nutmeg). I also have a fig tree and make fig jam. I puree the whole fig, skin and all.

  • Reply
    Jean M. Cowley
    July 24, 2019 at 8:48 am

    Have you ever tried this method with pears? We were just gifted two 5 gal. buckets & I wanted to make pear jam & butter.

    • Reply
      Sue
      July 24, 2019 at 9:36 am

      If your pears are really ripe and juicy it should work, cut them in a small dice. But this method is really for tiny batches, for a regular size batch of jam, I would do it in a saucepan on the stove.

  • Reply
    Anita
    May 27, 2019 at 8:05 am

    What can I use instead of cornstarch? I’m diabetic and starches send my blood sugar sky high.

    • Reply
      Sue
      May 27, 2019 at 8:09 am

      You don’t absolutely need the cornstarch, just microwave the fruit a little longer to thicken.

  • Reply
    Dawn
    April 10, 2019 at 1:48 pm

    Apologies if this was asked and answered. Can I use frozen raspberries?

    • Reply
      Sue
      April 10, 2019 at 2:34 pm

      That should work fine, they might be a little more wet than regular raspberries and might need a little longer time.

  • Reply
    Reba
    April 1, 2019 at 2:42 pm

    Will this recipe thichen if heated on the stove?

    • Reply
      Sue
      April 1, 2019 at 4:47 pm

      Yes, absolutely, if you bring it to a boil.

  • Reply
    Martha Skala
    March 1, 2019 at 9:50 am

    Just made a batch…did about 1 1/2C of raspberries…increased the cornstarch accordingly…over flowed in the microwave but not bad and had the bowl on a paper plate…LOL Came out nicely…was a bit runny like cake batter when it finished but stirred it a few times…as it cooled it thickened. Poured it into an 8oz mason jar and stuck it in the fridge…thickened wonderfully to a grand spread…pure raspberries…mmmmm Will try it again tomorrow with fresh strawberries…thank you!

    • Reply
      Sue
      March 1, 2019 at 9:53 am

      You said it so well, it tastes like pure berries! So glad you loved this Martha :)

  • Reply
    Nora
    January 7, 2019 at 7:08 pm

    I did the berry jelly on the stovetop. It was slightly runny but did get firmer in fridge. Simple and good for using up fruit. Peaches n pears also.

  • Reply
    Sue
    October 6, 2018 at 5:45 pm

    Have you ever tried chia seeds without cornstarch?

    • Reply
      Sue
      October 6, 2018 at 8:51 pm

      I think you can use the chia seeds all by themselves, Sue, and you don’t need to really heat the berries, just puree them. The chia will expand and thicken the jam overnight.

  • Reply
    Jillian Van Patten
    September 13, 2018 at 9:19 am

    How long will this keep in the refrigerator? I picked (and froze) about 2 gallons of wild raspberries and don’t have time in the near future to make jelly, this seems like a better, healthier alternative!!

    • Reply
      Sue
      September 13, 2018 at 9:27 am

      It will keep a week or more, Jillian. If you have the berries in the freezer you can make this jam all year long as you need it. Or you could make it and freeze it.

  • Reply
    Jim
    July 21, 2018 at 1:45 pm

    Could you add Mojito mint to your jam?

    • Reply
      Sue
      July 21, 2018 at 4:05 pm

      I don’t see why not, but I think I would finely chop it and add it after cooking.

  • Reply
    Rose forsyth
    July 19, 2018 at 8:52 pm

    Could you freeze this?

    • Reply
      Sue
      July 19, 2018 at 9:20 pm

      I don’t see why not Rose, it would be the same as freezing any jam, so I think it would work fine.

  • Reply
    Emly
    July 19, 2018 at 5:40 am

    I just sent you an email. I was wondering if I could use sweet cherries? I would pit them of course!

    • Reply
      Sue
      July 19, 2018 at 7:14 am

      Hey Emily ~ cherries aren’t very juicy, so I’m not sure they will work. If you want to experiment, I would mince them really fine and maybe add a little water. The nice thing with this recipe is that you can try it without wasting a ton of fruit. Let me know how it goes!

  • Reply
    Sue
    July 12, 2018 at 5:48 pm

    Does this only work with berries? Will it work with peaches, apricots, etc?

    • Reply
      Sue
      July 12, 2018 at 6:13 pm

      I will take longer with fruit like peaches, etc. and you’d have to cut them in small pieces, Sue, but it should work the same way.

  • Reply
    Shawna
    July 2, 2018 at 10:22 am

    I doubled the blackberries and the cornstarch and it is way too thick. How can I thin it out?

    • Reply
      Sue
      July 2, 2018 at 10:41 am

      I would try blending in some warm water or fruit juice Shawna.

  • Reply
    Nancy
    May 16, 2018 at 3:01 pm

    Looks wonderful! But, did you find a recipe for a crisp, too? I’ve been looking for one without so much butter!

  • Reply
    Beth
    May 16, 2018 at 12:08 pm

    How long does this jam last in the fridge? Thinking about gifting some to a friend and want to be sure she doesn’t keep it too long!

    • Reply
      Sue
      May 16, 2018 at 12:25 pm

      It’s good for about a week or so, probably longer, Beth, but this is purposely a small batch, so it will probably be eaten up faster than that!

      • Reply
        Beth
        May 16, 2018 at 12:56 pm

        Thank you!

  • Reply
    Mary Marentay
    May 16, 2018 at 6:19 am

    I can’t wait to try this. As a diabetic, a no sugar jam is perfect!

    • Reply
      Sue
      May 16, 2018 at 6:28 am

      I think you’ll have fun with this, Mary. You can basically make any jam into a no -sugar recipe, just cook the fruit down until thick on the stove or in the micro. You can flavor it with lemon juice, vanilla bean, cardamom, etc.

  • Reply
    Diane
    May 9, 2018 at 2:04 pm

    Thank you for sharing this. I made a little batch with fresh blackberries and frozen blueberries. Knowing store-bought frozen blueberries produce more liquid, I added extra cornstarch and a small sprinkle of sugar to taste. The wonderful aroma, the beautiful color, and fresh berry taste….outstanding!

    • Reply
      Sue
      May 9, 2018 at 2:46 pm

      Thanks so much Diane, I so happy it worked out so well.

  • Reply
    Hollie
    March 3, 2018 at 10:25 pm

    Does it have to be a glass bowl?

    • Reply
      Diane
      May 9, 2018 at 2:05 pm

      It just needs to be a microwave safe dish. ?

      • Reply
        Sue
        May 9, 2018 at 2:45 pm

        Yes, that’s right.

  • Reply
    Joanna Benson
    March 3, 2018 at 4:54 pm

    This looks delicious. Jam that tastes like it was picked fresh from the garden. Can’t wait to try it.

  • Reply
    Jan Salmon
    December 21, 2017 at 4:58 pm

    Oh gosh – I made this and got a very thin sauce. ISW that one quarter teaspoon measure of cornstarch correct? My family needs a jam which stays up, on the toast or scones … please help!

    • Reply
      Sue
      December 21, 2017 at 5:22 pm

      Just microwave it a little longer, Jan, it should thicken up as it cooks. Your berries could have been extra juicy.

  • Reply
    Catherine A Smith
    April 28, 2017 at 2:19 am

    Thank you so much for this recipe, very much appreciated now I don’t have to buy store bought jam!! This jam is healthier too.

  • Reply
    Janet
    September 15, 2016 at 6:34 am

    This is probably a dumb question, but do you microwave the fruit on High power? Thank you!

    • Reply
      Sue
      September 15, 2016 at 7:12 am

      Yes, Janet, I use high. Good luck!

  • Reply
    Cindy
    June 10, 2016 at 7:09 am

    Super idea but wondering if I can water bath can it and wondered how long to process…thanks

    • Reply
      Sue
      June 10, 2016 at 7:25 am

      This particular recipe is meant for a small batch that you consume within a short time, Cindy.

    • Reply
      Marlene
      March 3, 2018 at 2:18 pm

      Can I use taioca starch?

      • Reply
        Sue
        March 3, 2018 at 2:42 pm

        That should work Marlene :)

  • Reply
    Celeste
    September 27, 2015 at 5:12 pm

    Arrowroot is a natural substitute for cornstarch. Use the same amt of arrowroot as cornstarch in any recipe. You can buy it at most health related groceries or online. I make my own yogurt and fruit. I heat the cut up fruit and 1 tsp arrowroot and it is the perfect consistency. Similar to this jam, it lasts in the fridge for over a week. Yummy

  • Reply
    Mamato2
    July 12, 2015 at 7:23 pm

    I whipped up some heavy cream into peaks and stirred in some broken up meringues from Trader Joes. I put a layer of the cream mixture in some dessert glasses, then a layer of the jam, then some more of the cream and fresh berries on the top. Made a yummy and easy “Eton mess” dessert :)

    • Reply
      Sue
      July 12, 2015 at 8:59 pm

      Yum!!

  • Reply
    Rosa Robichaud
    June 19, 2015 at 6:55 pm

    Wondering if a quick, short squeeze of fresh lemon juice might give it that extra little “zing”… to the taste buds, eh?

    Can’t wait to try this!

    Rosa

    • Reply
      Sue
      June 19, 2015 at 7:17 pm

      I’m a huge believer in the power of lemon!

  • Reply
    Naomi
    April 8, 2015 at 5:25 pm

    This berry jam will surely be a blast on our breakfast table. Healthy too. Thanks!

  • Reply
    georgeann
    June 24, 2014 at 5:35 am

    Loved your no sugar —–3 min jam :)

  • Reply
    rosita
    May 27, 2014 at 7:01 pm

    Esta mermelada se ve impresionante y exquisita,abrazos

  • Reply
    Kitchen Belleicious
    May 20, 2014 at 5:23 am

    this is news to me and I am jumping up in down right now saying Hallelujah! It is a great gift to us who love jam but never feel like the trouble of it:)

  • Reply
    Helen @ Scrummy Lane
    May 20, 2014 at 1:09 am

    What a great idea! As it doesn’t contain sugar, any idea how long the jam would last in the fridge?

  • Reply
    Laura (Tutti Dolci)
    May 19, 2014 at 3:22 pm

    Oh my goodness, I have to try this! I love jam but am a bit terrified to try canning – this is perfect for even me ;).

  • Reply
    Chris @ The Café Sucré Farine
    May 19, 2014 at 1:08 pm

    Who would have thought? What a great idea. I love that there’s no sugar! It looks like it would be great over ice cream or frozen yogurt too.

  • Reply
    cheri
    May 19, 2014 at 11:41 am

    This would be wonderful on toast or ice cream. Very clever Sue, it is much nicer than all the others because there is no sugar, it’s perfect.

  • Reply
    Tricia @ Saving room for dessert
    May 19, 2014 at 4:59 am

    I can’t believe how quick this is. I spent 45 minutes on my marmalade this weekend :) But I hope it’s worth it. You always do such a wonderful job with jams, jellies and spreads. Lovely! Hope you have a magnificent Monday!

    • Reply
      Sue
      May 19, 2014 at 7:48 am

      Thanks Tricia — I KNOW your marmalade will be worth it! , But it is nice to know you can have an instant bit of fresh jam now and then, too.

  • Reply
    Couscous & Consciousness
    May 19, 2014 at 1:04 am

    That just looks like a little pot of heaven to me, and I can’t wait to give this a try. I have several months to wait for berry season though. Do you think it would work with frozen berries in the meantime?

    • Reply
      Sue
      May 19, 2014 at 8:01 am

      That’s what I should have titled the post…’A Little Pot of Heaven’ :)

  • Reply
    Sandra
    May 18, 2014 at 10:56 am

    This was great! I used up some blueberries, blackberries and strawberries that I had and everyone was impressed ! I chopped the blackberries and strawberries and followed the instructions, even my 7 year old granddaughter loved it ! Thanks!

    • Reply
      Sue
      May 18, 2014 at 11:13 am

      Wow, that was a quick turnaround, thanks so much, Sandra!

      • Reply
        Sue
        May 19, 2014 at 8:03 am

        It probably would work with frozen berries, but you might have to adjust the time.

  • Reply
    Carol at Wild Goose Tea
    May 18, 2014 at 9:22 am

    Microwave jam is NEW to me. I think its brilliant. I serve ‘melt’ jam in the microwave to make hot fruit syrups. But I never thought to kind of reverse the action. I love it. Thanx

    • Reply
      Sue
      May 18, 2014 at 10:07 am

      Oh I’m glad I wasn’t the only one out of the loop! I think you’ll love the fresh fruit flavor of this, Carol.

  • Reply
    Bijouxs
    May 18, 2014 at 9:04 am

    Hi Sue. I have been making jams using the microwave, but never without adding sugar – brilliant! Lynn at Bijouxs

    • Reply
      Sue
      May 18, 2014 at 10:09 am

      Thanks Lynn — I’m sure there are cases where the fruit would be too tart and would need a little sugar. I would love to try this with rhubarb and strawberry!

  • Reply
    Cuisinedeprovence
    May 18, 2014 at 8:53 am

    Wow! What a brillant idea – I have to try this and happen to have raspberries in the fridge….

    • Reply
      Sue
      May 18, 2014 at 10:09 am

      That’s what started all this, the berries are finally cheap!

  • Reply
    Angie@Angie's Recipes
    May 18, 2014 at 8:41 am

    Really? A 3-minute-jam? wow…I definitely would love to enjoy it hot spread all over my bread!

  • Reply
    sippitysup
    May 18, 2014 at 8:41 am

    “Noodling about”. That was one of my mother’s phrases. This easy jam method is “better than a kick in the pants” too. Another one of her phrases. GREG