3-Minute No Sugar Microwave Jam

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!

Can the microwave really make jam?

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.

This easy jam recipe needs no sugar!

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

Experiment with different types of berries for this microwave jam

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 Microwave Jam | The View From Great Island 4
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3.39 from 207 votes

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!
Course Breakfast
Cuisine American
Author Sue Moran

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.

Cook's notes

  • You can also use the hot jam, right out of the microwave, as a dessert sauce over cake or ice cream.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 

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

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91 Comments

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    Please rate this recipe!




  • Reply
    sarah
    April 15, 2021 at 6:31 am

    5 stars
    Is there a way to make marmalade like this please?

    • Reply
      Sue Moran
      April 15, 2021 at 9:27 am

      I don’t think this would work for marmalade Sarah, but you might experiment!

    • Reply
      Becky Derbyshire
      July 9, 2021 at 2:39 pm

      How long would this last in the fridge?

      • Reply
        Sue Moran
        July 9, 2021 at 2:52 pm

        I’d say about 10 days or so Becky.

  • Reply
    Sue
    March 5, 2021 at 12:01 am

    5 stars
    Didn’t have any cornstarch so used a teeeny bit of bread flour… (Now i read the comments after the fact I read I could have just done it a little longer for them to thicken anyways so next time I will try that way… I tested it on 100g of frozen (defrosted) mixed fruit… Next time will do more cos I am pretty sure I will eat all this today 🙂

    This Jam is soooo YUMMY!!! I shall make this all the time now! Just have to make a Marmalade now to have everything yummilicious 🙂 Thank You

    • Reply
      SUE
      March 25, 2021 at 7:29 am

      5 stars
      This stuff has so many uses

      Compote for on Ice cream
      A spoonful in hot water for a lovely drink
      jam on toast etc
      I could also make a flan to use it on top of……..

      Yum!

  • Reply
    Susan Cathcart
    August 27, 2020 at 7:27 am

    Can you freeze the jam or just refrigerate it?

    • Reply
      Sue
      August 27, 2020 at 7:59 am

      You can definitely freeze it, just leave enough headspace in your container to allow for expansion.

  • Reply
    nancy
    July 28, 2020 at 8:14 pm

    running out back to pick berries now!! Can’t wait

  • Reply
    Pat Pinney
    July 12, 2020 at 10:24 am

    Can strawberries be used? How long will this keep in the refridgerator? Thanks!

    • Reply
      Sue
      July 12, 2020 at 10:38 am

      If you want to try with strawberries, they should be nice and ripe, and you’d have to chop them up first. The jam won’t keep nearly as long as store bought versions, plan on consuming within a few days to a week.

  • Reply
    Maxine
    June 25, 2020 at 11:00 am

    4 stars
    A little tart for us but a great idea I’m going to try rhubarb next, add a little honey. I’m going to put my jar of raspberry jam back in the micro with a touch of honey also hope it doesn’t get too thick a great idea thanks

    • Reply
      Sue
      June 25, 2020 at 2:21 pm

      I want to try this with rhubarb, too, great idea! I’m guessing it will take a little longer and need a little water to get it started…also some sugar for sure.

  • Reply
    Peggy Craig
    June 3, 2020 at 10:19 am

    5 stars
    Holy Moley! Just like eating smashed reaspberries! Thank you.

    • Reply
      Sue
      June 3, 2020 at 11:22 am

      Lol, glad you liked it 🙂

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

    5 stars
    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.

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