• 4 lbs. strawberries, fresh (or your favorite seasonal berries)
  • 3 c. sugar, (I use Stevia equivalent)
  • 1 - 2 1.75 oz. pectin, boxes (can use HTF sugar-free version)

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Slow Cooker Strawberry Jam is great as a topping for toast or on ice cream! You will love it!

  1. Wash all of the strawberries or berries of your choice, and cut out the stems.
  2. Quarter and place in slow cooker.

  3. With a potato masher, mash the strawberries (berries) to create some liquid.
  4. If you don’t have a potato masher, use a hand mixer.

  5. Add the sugar or (sugar substitue) and 1 box of pectin and smash more.
  6. Cover. Cook on Low for 10-12 hours.
  7. If your berries are still not jelling the way that you would like them to, add the other 1/2 box to a full box of pectin.
  8. The way to test the “jell” put a small amount in the freezer for about 5 minutes.
  9. Place finished product in hot canning jars or containers if you would like to give away as gifts.
  10. NOTE: Keep jam in the freezer if you’d like it to top toast and sandwiches, or in the refrigerator for more of a syrup or ice-cream topping.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Crock Pot Strawberry Jam - Nutrition

 

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