How To Make Strawberry Preserves in the Microwave

Making jam or preserves is an excellent method to use up unwanted fruit. You’ll wonder why you ever bought store-bought Strawberry preserves, jams, or jellies once you start creating your own.

This strawberry preserves recipe is ideal for maximizing your summer strawberry pickings since it catches the entire fruit and has a nice taste. As an added benefit, your home will smell fantastic!

Store-bought strawberries work just as well, even though fresh strawberries from your local area are unbeatable in the spring and summer!

The recipe is simple and created with only a few basic ingredients, yet it has a strong fresh strawberry flavor.

The cherry on top is that you can prepare this dish in your microwave. Follow along!

What do you need to make Strawberry Preserves in the Microwave?

A pint Mason jar of strawberry preserves needs around 2 cups of strawberries to fill it. White sugar and lemon juice are additional ingredients.


  • 2 cups fresh strawberries, sliced
  • 2 tablespoons lemon juice
  • 1/2 cup white sugar

How do you make Strawberry Preserves in the Microwave?

When I have strawberries sitting in the fridge for too long, I often prepare strawberry preserves in the Microwave. I thus start with strawberries that are starting to deteriorate. I slice them up after I remove all the undesirable portions.

Microwave Strawberry Jam

I make this recipe using around 2 cups of strawberries every batch. It takes precisely that much to fill a pint-sized Mason jar. Because the mixture will bubble up and boil in the Microwave, use a large microwave-safe basin.

How to Make Strawberry Preserves in the Microwave

First, combine the strawberries with 2 tablespoons of lemon juice and 1/2 cup of sugar. You may either use fresh or canned lemon juice. Santa Cruz Organic Lemon Juice is a favorite of mine.

Strawberry Preserves in the Microwave

When everything has been combined, it is prepared for the Microwave. Each time, you’ll microwave for 5 minutes. When you mix it together, you want it to have the consistency of thicker syrup. I needed roughly 15 minutes to get there, broken up into three 5 minute intervals.

You’ll see that the consistency gets thicker near the conclusion if you watch the video. It will become a standard jam and preserves once it has cooled.

Depending on the Microwave, it could take you longer to get that syrupy thickness. After three rounds of five minutes each, I advise moving to two to three minutes increments.

When it reaches that consistency, pour it into a clean mason jar, cover it with the lid and ring, and store it in the refrigerator. Use it as a topping for cake or ice cream, or spread it like jam over toast and biscuits. 

It tastes good! Could you keep it in the fridge for up to a week?

To create a bigger quantity of jam, double or quadruple the recipe. If you want the preserves to survive longer than three weeks in the fridge, prepare them in a hot water canning bath.

Cooking Time

  • Prep Time: 5 Minutes
  • Total Time: 20 Minutes
  • Cook Time: 15 Minutes

Nutrition Facts:

  • Calories: 31
  • Sodium: 1mg
  • Carbohydrates: 8g
  • Fiber: 0g
  • Sugar: 7g
  • Protein: 0g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Unsaturated Fat: 0g
  • Total Fat: 0g
  • Cholesterol: 0mg

Can you use frozen strawberries for preserves?

Yes, frozen strawberries can be used to make preserves. I gave it a go once. It turns out that frozen strawberries make fantastic jam; you need to adjust the cooking times slightly to get the full strawberry flavor out of them.

When fruit is frozen, it may lose part of its flavor because the extra moisture it carries may wash it away. The key to regaining it is to fry the strawberries before adding the jam sugar (frying before boiling and steaming is also a fantastic technique to restore flavor to frozen vegetables).

It’s ideal for taking frozen strawberries out of the freezer approximately an hour before you want to start making jam. Repeat the recipe above, but extend the time you cook the strawberries in steps 1 to 10 minutes.

What is the difference between strawberry jam and strawberry preserves?

The main difference between strawberry jam and strawberry preserves is Jam is made with mashed fruit. And preserves have whole fruit or large pieces of fruit.

As preserves are produced with whole fruit, they have larger pieces than jams, sometimes made with mashed fruit for a smoother texture.
Jam is made with mashed fruit.

Preserves have whole fruit or large pieces of fruit. Some fruits, such as blackberries or raspberries, will not stay whole during the processing, so there may not be much difference between raspberry jam and raspberry preserves.


Do you need to use cornstarch for fruit preserve?

Cornstarch acts as a thickening agent, giving the fruit preserve or jam a hazy or milky appearance. It’s the secret ingredient that helps your preserves thicken to the proper consistency.

Make a slurry of cornstarch and water, then add it to the jam mixture. The jam should thicken practically instantly when you bring it to a boil.

Do strawberry preserves need to be refrigerated?

Yes, strawberry preserves should be refrigerated, but they may also be served cold, at room temperature, or microwaved! However, after the jam or jelly has been opened, it is recommended to keep it refrigerated.

Homemade preserves in sealed jars can also be kept at room temperature.

How long does homemade jam last?

Approximately one month. “Regular” – or pectin-added, full-sugar-cooked jams and jellies should be refrigerated for 1 month after opening. Keep opened home-canned jams and jellies in the refrigerator at 40°F or below.

I am Chef Harunur Rashid Azim. I inherited my family's love of cooking at a young age. I graduated from the Institute of Culinary Education in London, UK, with determination and passion to become a chef. Follow me on Twitter: @RashidIsChef, FB: Azim

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