- Makes 1 1/4 cups
- 500g strawberries, raspberries or blueberries,
- 1 cup white sugar
- 2 limes or 1 large 1 lemon, juiced
- If using strawberries, hull and chop then place into a 3-litre capacity heatproof microwave-safe bowl (such as Pyrex). Add sugar and ¼ cup lime or lemon juice. Microwave, uncovered, for 4 minutes on High/100%. Stir to dissolve the sugar.
- Microwave for a further 15 minutes on High/100%, (jam should still be a little runny) or until jam reaches setting point (see cooks tip). Spoon hot jam into hot sterilised jars. Seal. Turn jars upside down for 2 minutes. Turn upright and allow to cool. Once opened, store in the fridge for up to 2 months.
Cooks tip To test for setting point, place 1 tsp of jam onto a chilled saucer. Place into freezer for 2 minutes or until jam is at room temperature. Run your finger through jam. If the surface wrinkles and jam stays in 2 separate portions, it's ready to bottle. If not, cook for a little longer and retest.