Making jam in the microwave couldn’t be simpler, and the result here is this delightful ruby red jam.
Makes about 1-3/4 cups.
1pound strawberries, stemmed and quartered
¾cups plus 1 tablespoon granulated sugar
2tablespoons pomegranate juice
¾ounce powdered fruit pectin for low sugar recipes
Calories 65 (0% from fat) ▪ carb. 17g ▪ pro. 0g ▪ fat 0g ▪ sat. fat 0g ▪ chol. 0mg ▪ sod. 4mg ▪ calc. 5mg ▪
Place all ingredients in a 1½ quart microwave safe bowl or casserole that is at least 4-inches deep. Stir to combine. Cover loosely with a sheet of waxed paper cut just slightly larger than the bowl/casserole.
Place in the Cuisinart Compact Microwave and microwave on High for 5 minutes. Stir using a heatproof spatula or wooden spoon; be sure to scrape the bottom of the bowl. Microwave uncovered on High for 5 minutes. Stir well. Microwave, uncovered, on High for 2 minutes. Stir well. Microwave on High for 2 more minutes – jam will be boiling. Remove from Microwave Oven and carefully skim off and discard any foam that has accumulated on the top. Stir and allow to cool for at least 20 minutes before using – jam will thicken as it cools. Transfer to containers with non-metallic covers and refrigerate. Keeps about 10 days in the refrigerator.