I made an easy and cheap fruit sauce to enjoy daily with plain yoghurt!It will harden if you overcook it, so aim for a slightly watery consistency.Add more sugar if you prefer a sweeter taste.The sugar content is low, so keep the jam in the fridge and consume quickly. Recipe by Kirari-n

I came up with this as a way to use and preserve the blueberries we harvested.It's been said recently that the scum contains polyphenol, so it might be OK not to skim?The jam will be runny when you take it out of the microwave, but will harden when chilled. Be careful not to let it boil over, and mind you don't burn yourself. Recipe by Momopanda

This is a strawberry jam I make every year. I've often made it in a pot, but making it in the microwave takes only a short time and has the best color. 1 package only needs three 5 minute heating sessions. It can be stored in the freezer.Make in a large bowl. The reason for heating it in 3 sets of 5 minutes is so that you can remove the scum. It doesn't take a lot of fuss, but if you remove the scum, you'll have a lovely jam. Recipe by kikimidori

This is how I've been making this jam for a long time (you can make this in a pot too). If you are making half the amount, also use half the cooking time.This jam is low in sugar. If you are storing it for a long period of time, add 50% more sugar. The consistency of the jam will differ depending upon the sugar content. The jam will be a bit runny at first, but it will thicken on the next day. If you are unable to boil the jar in water, simply sterilize with boiling water. Recipe by Yuuyuu0221.

I learned the recipe from my mother, who has been making this for me for a long time, and changed the amounts to make it easier to make.I used to make it in a pan, but Cookpad users Anninhime and Wankomama taught me an easy way to make it in the microwave. I make it in the microwave all the time now too. Thank you, you two. Wankomama taught me how to make the milk tea jam too. It's so delicious.Use a large heatproof bowl so that it doesn't boil over. I use a 22cm diameter heatproof glass bowl.The cooking time may vary depending on your microwave, so please adjust the time accordingly. Aim for a consistency that is similiar to condensed milk when it's cold.If you simmer and reduce it for too long and it becomes too stiff, it will become really hard when cooled, and hard to handle, so please be careful not to over-reduce it. For about 150 ml when finished. Recipe by Mirusuke

I always drink hot tea by dissolving store bought jam, homemade dark brown sugar and ginger jam in hot water, but I thought that it would sure be convenient if the tea and ginger were mixed to begin with, so I made this. It has a nice sweet yet not not too sweet taste.Adjust the microwaving time based on the type of material and size of the container you use.(Tip: The mixture may boil over if you use a container that is too small. I used a 12x20cm silicone microwave steamer.) Recipe by Hokkori-no

Started playing with this microwave recipe 30 years ago. It's never failed me. A nice small batch recipe for people who like fresh home made jam in a jiffy---easy, peasy, Lemon Squeezy!

My friend told me that strawberry jam could easily be made in the microwave, so I tried making my own. It really was easy and delicious so I've made it repeatedly. It also comes out delicious when made with homegrown juneberries, raspberries, blueberries, etc., or even smaller amounts.While it's heating up in the microwave, it will swell out quite a bit, so please use a somewhat large bowl. When removing from the microwave, the bowl will be hot so be careful.Even if it seems a bit watery, it will thicken as it cools. Adjust the cooking time and amount of sugar as needed. Don't cover the bowl with plastic wrap. If only making a small amount, use less time. Recipe by Crepemeter

I created this recipe because I always get given tons of yuzu every year, and I wanted use them up.They come in handy for flavoring yoghurt and tea.Yuzu jam is great for winter.Stir very occasionally at first, but once it starts thickening, you should stir more often.When it's finished cooking, it will be still a little bit runny, but when it's cooled down, it will be the perfect thickness.Please be careful not to simmer it for too long. Recipe by Koumekichi

I make jam to use up my plums leftover from making umeshu.It's easy to make and it's packed with plenty of umeshu flavor.For this recipe I used our family's umeshu, using plums from a 3-year-vintage batch.In Step 2, they can be roughly chopped as shown. They will soften and become syrupy once heated.In Step 5, if you overcook the jam, it will harden when it cools, so be careful.The alcohol will remain after cooking, so this is not to be served to children. Recipe by Hawaiantomato

My friend Makunouchi told me about inexpensive and convenient dried shiro-an powder, so I've been using it to make many kinds of an (bean paste). I tried making a milk-flavored paste with it, and it was delicious.If you reduce the paste too much and it become too stiff, add a little milk to loosen it up. If you prefer the paste to be sweeter, add more sugar to taste. If you prefer it to be less sweet, try reducing the condensed milk rather than the sugar. If you reduce the sugar the paste may become too stiff. Recipe by Pu-kosan

This is my family's favorite strawberry jam that I have made for a long time.For blueberry jam, refer to. My family likes to make it with light brown sugar. If using large strawberries, cut them up before microwaving.Step 2: I used a 500 W microwave.Step 3: It'll be a bit thin right after you make it, but once it cools, it will thicken, so don't over-heat.This jam is low in sugar. If you are storing it for a long period of time, add 50% more sugar. Recipe by Yuuyuu0221