Crock-Pot Strawberry Jam

CrockPot Strawberry Jam - CrockPotLadies

Crock-Pot Strawberry Jam

I just ADORE strawberry season. When fresh strawberries are at their juicy sweetness, perfectly ripe and fragrant. Not to mention the best price in the grocery stores and farmers markets. One of our local grocery stores recently has fresh strawberries for 99¢ a lb. which is a stellar deal up here in Wyoming where normally strawberries are $2-$3 a pound. So of course I snatched up a few pounds at that price. Some to eat fresh, some to freeze for smoothies for the kids and some to make some homemade crock-pot strawberry jam!

Making your own jam in the crock-pot is SO easy. Seriously even if you are a novice jam maker this has got to be the most easiest recipe ever! You can put up your finished strawberry jam in freezer containers or you can water process jars to make them shelf stable. Either way when you crack open a container and spread some of your homemade jam on some toast, English muffin or even on a yummy waffle your mouth will smile for sure as you taste what can only be described as the best of summer berries!

Crock-Pot Strawberry Jam

Rating: 51

Prep Time: 30 minutes

Cook Time: 5 hours

Total Time: 5 hours, 30 minutes

Yield: 8 (8 Oz.) Jelly Jars

Crock-Pot Strawberry Jam

This amazingly simple recipe is a great starter canning recipe for anyone wanting to put some simple and fresh tasting strawberry jam on the table. The taste is bright and sweet and full of the best of summer's berry goodness!

Ingredients

4 Pints Fresh Strawberries
2 Tablespoons lemon juice
4 Cups Sugar
1 (1.75 Oz.) Package Powdered Fruit Pectin

Instructions

  1. Rinse strawberries, hull and slice and place in a 5-6 quart crock-pot.
  2. Add remaining ingredients (lemon juice, sugar & pectin) and stir everything together.
  3. Cover crock-pot and cook on low for 1 hour and then stir well.
  4. Cook an additional 1 hour and stir well again once more.
  5. Increase heat to high and cook an additional 2 to 3 hours until the jam is the desired consistency. (See note)
  6. Store finished jam in refrigerator for up to 2 months, in the freezer for up to 1 year or process in a hot water bath canner for 20 minutes for long term storage.

Notes

Before starting your jam place 2-3 saucer size plates in the freezer. To test jam doneness place a spoonful of jam on the cold plate and wait a minute or two. Push the puddle of jam with your finger to see if it is setting yet. If the jam is still runny and saucy cook it longer.

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Comments

  1. says

    Have you tried substituting powdered Stevia for some of the sugar in this recipe? My teenage daughter only takes peanut butter and strawberry jam (or honey) in her school lunches. I am trying to make a more economical and lower sugar option for her. I am looking forward to making this tomorrow.

    • suem says

      Joy,
      I have not made this recipe but I have used stevia for almost 20 years. In a normal baking recipe that calls for regular sugar, I substitute 1/2 the sugar for stevia.

      If the recipe calls for 2 cups sugar, I use 1 cup sugar and 1t powdered stevia.

      You cannot tell the differece!! and I have teenagers.. my daughter is super picky and she cant tell… (1tsp stevia = 1 c sugar)

      p.s. i started using 100% stevia and it does not taste good, .. after trial and error, this 1/2 sugar and 1/2 stevia works very well.

    • says

      I am not sure on that one Nancy, I did not realize that pectin was not available in other countries. You could perhaps order it online or make your own perhaps?

  2. Tb says

    I cooked mine for the full time but doesn’t seem to be setting up. Did I do something wrong or how long does it normally take

  3. Shoshana says

    Cooked mine for the full time and exactly the way the recipe says. After the 5 hours my strawberries are burnt and did not set up at all. Very upset that I just wasted 4 pints of strawberries and all that sugar. Will continue making jam the old fashioned way.

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