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Slow Cooker Strawberry Jam * *

Slow Cooker Strawberry Jam

  • Cooking Time:

    10 — 12 hours
  • Servings:

    3–4 pints


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”



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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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?


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 »


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
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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