Microwave Strawberry Jam (Morabayeh Toot Farangi)

Wash the strawberries thoroughly, remove the green tops, and allow them to drain completely. Excess water can prevent the jam from setting properly.

In a large microwave-safe bowl, gently combine the strawberries and sugar. Let the mixture rest for 30–60 minutes, until the strawberries release their natural juices and the sugar begins to dissolve.

Place the bowl uncovered in the microwave and cook on high power for 5 minutes, until the mixture comes to a rolling boil. Stir carefully once or twice to prevent overflow.

Stir in the fresh lemon juice, then return the bowl to the microwave. Continue cooking on high power for about 10 minutes, stirring occasionally, until the jam thickens and looks glossy.

To test doneness, drop a small spoonful of syrup onto a saucer filled with cold water. After 2–3 minutes, tilt the saucer—if the syrup forms a soft layer and wrinkles slightly, the jam is ready. If not, microwave for an additional 2–3 minutes and test again.

Allow the jam to cool slightly, then transfer to clean jars. The jam will continue to thicken as it cools completely.