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.
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.
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
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.
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!
75 Comments
ANDREW M STEPANSKI
August 29, 2019 at 7:09 pmI 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.
Jean M. Cowley
July 24, 2019 at 8:48 amHave you ever tried this method with pears? We were just gifted two 5 gal. buckets & I wanted to make pear jam & butter.
Sue
July 24, 2019 at 9:36 amIf 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.
Anita
May 27, 2019 at 8:05 amWhat can I use instead of cornstarch? I’m diabetic and starches send my blood sugar sky high.
Sue
May 27, 2019 at 8:09 amYou don’t absolutely need the cornstarch, just microwave the fruit a little longer to thicken.
Dawn
April 10, 2019 at 1:48 pmApologies if this was asked and answered. Can I use frozen raspberries?
Sue
April 10, 2019 at 2:34 pmThat should work fine, they might be a little more wet than regular raspberries and might need a little longer time.
Reba
April 1, 2019 at 2:42 pmWill this recipe thichen if heated on the stove?
Sue
April 1, 2019 at 4:47 pmYes, absolutely, if you bring it to a boil.
Martha Skala
March 1, 2019 at 9:50 amJust 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!
Sue
March 1, 2019 at 9:53 amYou said it so well, it tastes like pure berries! So glad you loved this Martha :)
Nora
January 7, 2019 at 7:08 pmI 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.
Sue
October 6, 2018 at 5:45 pmHave you ever tried chia seeds without cornstarch?
Sue
October 6, 2018 at 8:51 pmI 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.
Jillian Van Patten
September 13, 2018 at 9:19 amHow 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!!
Sue
September 13, 2018 at 9:27 amIt 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.
Jim
July 21, 2018 at 1:45 pmCould you add Mojito mint to your jam?
Sue
July 21, 2018 at 4:05 pmI don’t see why not, but I think I would finely chop it and add it after cooking.
Rose forsyth
July 19, 2018 at 8:52 pmCould you freeze this?
Sue
July 19, 2018 at 9:20 pmI don’t see why not Rose, it would be the same as freezing any jam, so I think it would work fine.
Emly
July 19, 2018 at 5:40 amI just sent you an email. I was wondering if I could use sweet cherries? I would pit them of course!
Sue
July 19, 2018 at 7:14 amHey 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!
Sue
July 12, 2018 at 5:48 pmDoes this only work with berries? Will it work with peaches, apricots, etc?
Sue
July 12, 2018 at 6:13 pmI 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.
Shawna
July 2, 2018 at 10:22 amI doubled the blackberries and the cornstarch and it is way too thick. How can I thin it out?
Sue
July 2, 2018 at 10:41 amI would try blending in some warm water or fruit juice Shawna.
Nancy
May 16, 2018 at 3:01 pmLooks wonderful! But, did you find a recipe for a crisp, too? I’ve been looking for one without so much butter!
Beth
May 16, 2018 at 12:08 pmHow 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!
Sue
May 16, 2018 at 12:25 pmIt’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!
Beth
May 16, 2018 at 12:56 pmThank you!
Mary Marentay
May 16, 2018 at 6:19 amI can’t wait to try this. As a diabetic, a no sugar jam is perfect!
Sue
May 16, 2018 at 6:28 amI 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.
Diane
May 9, 2018 at 2:04 pmThank 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!
Sue
May 9, 2018 at 2:46 pmThanks so much Diane, I so happy it worked out so well.
Hollie
March 3, 2018 at 10:25 pmDoes it have to be a glass bowl?
Diane
May 9, 2018 at 2:05 pmIt just needs to be a microwave safe dish. ?
Sue
May 9, 2018 at 2:45 pmYes, that’s right.
Joanna Benson
March 3, 2018 at 4:54 pmThis looks delicious. Jam that tastes like it was picked fresh from the garden. Can’t wait to try it.
Jan Salmon
December 21, 2017 at 4:58 pmOh 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!
Sue
December 21, 2017 at 5:22 pmJust microwave it a little longer, Jan, it should thicken up as it cooks. Your berries could have been extra juicy.
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.
Marlene
March 3, 2018 at 2:18 pmCan I use taioca starch?
Sue
March 3, 2018 at 2:42 pmThat should work Marlene :)
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!
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