These turned out thick but not too thick, just the way I like it!.

Crock-Pot Raspberry Preserves


3 Pints Raspberries
3/4-1 Cup Sugar
2 Teaspoon Lemon Juice


  1. Raspberries need to be put thru a blender prior to using. You can also use the “fork method” of just smashing them with a fork.
  2. Add ingredients to the crock-pot.
  3. Cook on low for 4 to 6 hours with the lid ajar stirring every so often.
  4. Once the raspberries have thickened to you liking, turn the crock-pot off.
  5. Add preserves to jelly jars hot.
  6. Add lids and rings.
  7. Hot water bath for 20 minutes.
  8. You can also freeze these in containers.

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