Simple, delicious summer strawberry jam – in minutes!

Summer berries are sweet and cheap – and so is this simple microwave jam.

Quick Strawberry Jam

Memories of my mother making jam involved an entire day in a hot, steamy kitchen making enough jars for the entire family and beyond – all too much work. This recipe makes a few jars (which is perfect for most of us) in quick time without mess and fuss. Margaret Fulton is the doyen of Australian home cookery, and her strawberry jam recipe is a classic example of the simple, yet delicious, nature of her craft. Home-made strawberry jam is a sweet treat and this recipe makes the most of summer’s cheap and abundant berries. Make sure you are very careful when making this, as it will become very hot.

Time: 30 minutes

Ingredients

  • 2 punnets strawberries
  • 3 tablespoons lemon juice
  • 1 1/2 cups sugar

 

Method
Wash and hull the strawberries. Place in a large microwave-proof bowl with the juice. Cook on high for three minutes. Add the sugar, stir well and cook a further 20 minutes on high, until little bit gels when tested on a cold saucer. After five minutes or so, give a stir, ensuring that the sugar is fully dissolved. Ladle into hot sterilised jars and seal. Label and store in a cool dark place. Will keep for three to four weeks or longer in the refrigerator. 

Recipe taken from The Margaret Fulton Cookbook 

Margaret Fulton is one of Australia’s leading and best-loved cookery experts. The matriarch of Australian cooking, she has been credited with changing the way Australians eat. Her original The Margaret Fulton Cookbook, first published in 1968 (with a Revised Edition released in April 2010), sold over 1.5 million copies and taught generations of Australian families how to cook and entertain. Margaret has been nominated by the National Trust as an Australian Living National Treasure and, in 2009, she was named by a Sydney Morning Herald panel as one of the 25 Australians who has most changed the nation.

You can purchase The Margaret Fulton Cookbook at cooked.com.

Published by Hardie Grant

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    COMMENTS

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    KSS
    29th Jan 2018
    1:12pm
    Here's an alternative for those cutting down on the sugar content. Take the same amount of fruit (this works with any fruit), add a couple of tablespoons of water and a tablespoon of chia seeds. heat gently until the fruit is very soft and the chia seeds have thickened the mixture. Add up to a tablespoon more chia seeds to get the desired texture. This keeps for a week or so in the fridge.
    Triss
    29th Jan 2018
    4:48pm
    To enjoy the jam for an even longer time pop one of the jars in the freezer, it will keep for around a year.
    Rosret
    31st Jan 2018
    8:39am
    From a non cook: I thought I would give it a go with raspberries instead. It should read VERY large bowl in the microwave!
    I bought frozen raspberries to lower the cost - I figure I won't get hepatitis if they are boiled in sugar.
    Still I have a pot of jam and we shall see. It is very sweet. I have no idea what chia seeds are KSS but I will have a look in the supermarket.
    Thanks for the tip Triss. My Mum used to put paraffin wax stoppers on top of the jam to preserve them.


    Tags: food, recipe, summer,

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