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Slow Cooker Strawberry Jam * *

Slow Cooker Strawberry Jam

  • Cooking Time:

    10 - 12 hours
  • Servings:

    3-4 pints

Ingredients

4 lbs. Fresh Strawberries (or your favorite seasonal berries)
3 c. Sugar, (I use 1/2 Stevia, 1/2 sugar)
2-3.5 oz. Pectin Powder (can use HTF sugar-free version)

Slow Cooker Strawberry Jam is great as a topping for banana splits or your breakfast toast! You will love it!

  1. Wash all of the strawberries or berries of your choice, and cut out the stems. Quarter and place in a 6-Quart Slow Cooker. (or keep other, smaller berries whole.)
  2. With a potato masher, mash the strawberries (berries) to create liquid.
  3. Add the sugar or (sugar substitute) and 1 box of pectin.
  4. Stir to fully dissolve then smash some more.
  5. Cover. Cook on Low for 10 hours.
  6. 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 and cook on HIGH to thicken (about 1 hour longer.)
  7. Place finished product in individual jars or containers. refrigerate or freeze right away.

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

 

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Dorte MadsenCrock Pot GirlmarilynJennifershelley Recent comment authors
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shelley
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shelley

Ok is it ok to can these like the water bath method and keep them in the cabinet or do they have to stay in the fridge or freezer and how long for all 3?

Jennifer
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Jennifer

I was wondering the same thing. My hubby got a job and moved across the country taking half the kitchenware with him, so I don’t have a stock pot this year when I make Jam. I am wanting to do the water bath as well, and thought this sounds great for the canning. I don’t see why it wouldn’t work if you transfer this into hot jars with new canning lids and follow your instructions for water bath canning. As the “cooking” of the jam isn’t part of the “preserving” but rather the gelling of the jam. The “preserving” comes… Read more »

marilyn
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marilyn

this doesnt make sense. if you want it for toast you have to keep it in the freezer? why is that? wouldnt you just add more pectin if it doesnt set up? dont want frozen jam on my toast!! as for the vacumm sealed lids, thats just un-safe.

Dorte Madsen
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Dorte Madsen

Marilyn, you keep it in the freezer until you need it, then you keep it in refrigerator. The freezing is just for preserving it, you don’t put frozen jam on the bread!

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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Get Crocked: Fast & Easy Slow Cooker Recipes

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