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.
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.
Ingredients
- 1 cup berries (raspberries, blueberries, blackberries, or a mix) rinsed
- 1/4 tsp corn starch
Instructions
- 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.
- 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.
- Spoon the jam into a clean jar and let cool Store in the refrigerator, the jam will firm up as it cools.
You can also use the hot jam, right out of the microwave, as a dessert sauce over cake or ice cream.
34 Comments
Catherine A Smith
April 28, 2017 at 2:19 amThank you so much for this recipe, very much appreciated now I don’t have to buy store bought jam!! This jam is healthier too.
Janet
September 15, 2016 at 6:34 amThis is probably a dumb question, but do you microwave the fruit on High power? Thank you!
Sue
September 15, 2016 at 7:12 amYes, Janet, I use high. Good luck!
Cindy
June 10, 2016 at 7:09 amSuper idea but wondering if I can water bath can it and wondered how long to process…thanks
Sue
June 10, 2016 at 7:25 amThis particular recipe is meant for a small batch that you consume within a short time, Cindy.
Celeste
September 27, 2015 at 5:12 pmArrowroot 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
Mamato2
July 12, 2015 at 7:23 pmI 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 :)
Sue
July 12, 2015 at 8:59 pmYum!!
Rosa Robichaud
June 19, 2015 at 6:55 pmWondering 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
Sue
June 19, 2015 at 7:17 pmI’m a huge believer in the power of lemon!
Naomi
April 8, 2015 at 5:25 pmThis berry jam will surely be a blast on our breakfast table. Healthy too. Thanks!
How to Make 3-Minute No Sugar Microwave Jam | Herbs and Oils Hub
July 2, 2014 at 9:03 am[…] How to Make 3-Minute No Sugar Microwave Jam […]
georgeann
June 24, 2014 at 5:35 amLoved your no sugar —–3 min jam :)
rosita
May 27, 2014 at 7:01 pmEsta mermelada se ve impresionante y exquisita,abrazos
Kitchen Belleicious
May 20, 2014 at 5:23 amthis 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:)
Helen @ Scrummy Lane
May 20, 2014 at 1:09 amWhat a great idea! As it doesn’t contain sugar, any idea how long the jam would last in the fridge?
Laura (Tutti Dolci)
May 19, 2014 at 3:22 pmOh my goodness, I have to try this! I love jam but am a bit terrified to try canning – this is perfect for even me ;).
Chris @ The Café Sucré Farine
May 19, 2014 at 1:08 pmWho 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.
cheri
May 19, 2014 at 11:41 amThis 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.
Tricia @ Saving room for dessert
May 19, 2014 at 4:59 amI 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!
Sue
May 19, 2014 at 7:48 amThanks 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.
Couscous & Consciousness
May 19, 2014 at 1:04 amThat 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?
Sue
May 19, 2014 at 8:01 amThat’s what I should have titled the post…’A Little Pot of Heaven’ :)
Sandra
May 18, 2014 at 10:56 amThis 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!
Sue
May 18, 2014 at 11:13 amWow, that was a quick turnaround, thanks so much, Sandra!
Sue
May 19, 2014 at 8:03 amIt probably would work with frozen berries, but you might have to adjust the time.
Carol at Wild Goose Tea
May 18, 2014 at 9:22 amMicrowave 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
Sue
May 18, 2014 at 10:07 amOh 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.
Bijouxs
May 18, 2014 at 9:04 amHi Sue. I have been making jams using the microwave, but never without adding sugar – brilliant! Lynn at Bijouxs
Sue
May 18, 2014 at 10:09 amThanks 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!
Cuisinedeprovence
May 18, 2014 at 8:53 amWow! What a brillant idea – I have to try this and happen to have raspberries in the fridge….
Sue
May 18, 2014 at 10:09 amThat’s what started all this, the berries are finally cheap!
Angie@Angie's Recipes
May 18, 2014 at 8:41 amReally? A 3-minute-jam? wow…I definitely would love to enjoy it hot spread all over my bread!
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