Turn fresh raspberries into jars of Crock-Pot Raspberry Preserves that you can can in jars for fresh raspberry flavor all year long!
Slow Cooker Raspberry Preserves
When fresh raspberries are in season and ripe in the garden or grocery stores you can easily transform those berries into some delicious raspberry preserves with the aid of your slow cooker!
There are only three ingredients required in this recipe (fresh raspberries, sugar and lemon juice) and your slow cooker does all the cooking. Allowing you to sit back and relax while the berries cook and take your time getting your canning jars washed, sterilized and ready to water bath can the preserves.
And if you are not planning on canning the preserves in canning jars, you can simply freeze for longer term storage.
Equipment Needed For Crock-Pot Raspberry Preserves Recipe:
- 5 Quart, 5.5 Quart, 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Blender, Fork Or Potato Masher
- Wooden Spoon
- Dry Measuring Cups & Spoons
- Canning Jars & Water Bath Canner
- OR Freezer Containers
Frequently Asked Questions
You can easily replace the raspberries in this recipe with other berries such as blackberries, blueberries or strawberries. Keep in mind that each berry may need to cook for a shorter or longer period of time but the method is pretty much the same for most berries.
You will know that your fruit preserves is thick enough when the mixture sheets off a spoon and does not run off like a full on liquid. You can watch this video to get a good idea.
If after canning or freezing the preserves you find that it really did not set and is still runny you can either pop it back into the slow cooker and cook for several more hours or just eat the runny preserves as a fruit topping for pancakes, waffles or ice cream or stir into yogurt or oatmeal.
Once canned your raspberry preserves will store for 18 months to 2 years in optimal cool dry conditions. If you have opted to freeze the preserves you can store the containers in the freezer for up to 1 year without loosing quality.
Special Diets
Gluten Free | Low Calorie | Low Carb | Low Cholesterol | Low Fat | Low Sodium | Low Sugar | Vegan | Vegetarian
This recipe for Crock-Pot Raspberry Preserves is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
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Recipe Collections:
- 5 Quart Crock-Pot Recipes
- 5.5 Quart Crock-Pot Recipes
- 6 Quart Crock-Pot Recipes
- 7 Quart Crock-Pot Recipes
- Canning Recipes
- Summer Recipes
Crock-Pot Raspberry Preserves Recipe
Ingredients
- 3 Pints Fresh Raspberries
- ¾ - 1 Cup Granulated Sugar
- 2 Teaspoons Lemon Juice
Instructions
- Either blend fresh raspberries in the jar of a blender or smash them well with a fork or potato masher until smooth.
- Add all ingredients to a 5 quart or larger slow cooker.
- Cover and cook on LOW for 4 to 6 hours with the lid propped open slightly with a wooden spoon. Stir the raspberries every hour or so to ensure even cooking.
- Once the raspberries have thickened to your liking, turn off the slow cooker.
- At this point your can either process the preserves in jars using the how water bath canning method for 10 minutes (20 minutes if you live at high altitude) OR place in freezer containers and freeze.
Notes
Nutrition
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I am looking for Black Cap Raspberry PRESERVES. Not jam or spread.
Can I use frozen raspberries for this crockpot recipe??
Yes frozen raspberries would be fine for this recipe. I would thaw them first and then use them in the recipe.
Hi,
When i have done them through my blender can i do them through a panty or nylon too to get rid of those little pits?
Excuse me for any language mistakes cos i’m from the Netherlands, so my speaking language is Dutch not English! I learned my english 48 yrs ago!
Thanks in advance for answering my question.
Have a fantastic day and enjoy the great weather. I wish you’ve the same weather we have at the moment. It’s wonderfull.
Hi Marja, you can strain the seeds from the raspberries through a nylon stocking and that will be just fine. Just make sure it is clean (ha ha!).
The weather here in Wyoming is nice and sunny but a little too hot for me this week with temperatures in the high 90’s (32c)
Hello!
Two questions. I’m not sure what freezing means as opposed to a hot water bath. Can you tell me what that is? Also, can I make a double batch at once? If so, does the cooking time alter? Thanks!
Freezing is putting the raspberry preserves in freezer safe containers and storing in the freezer. Hot water bath is a canning term meaning that you process the preserves in canning jars in boiling water for the allotted time, adjusting the time if you are canning above sea level.
As for doubling the batch I have not tested it but with this type of recipe I would not personally recommend it. If you try it though I am sure the cooking time will be increased but I am not sure how long. If you try it come back and let us know how it turned out for you Jacqulyn!
I have a question – how long will this last in just the fridge? No canning or freezing. Thanks! BTW – I love your site, FB page and I just got the book a few weeks ago! You ladies are my go to for almost all of my Crock Pot cooking!
Probably about a month if stored in the fridge Helene. Perhaps even longer. And thanks for the kind words!
This recipe is crap! I put 4 pints in the slow cooker with two teaspoons of lemon juice and two cups of sugar. I left in in the low cooker overnight and even got up to stir it occasionally. What I ended up with was overcooked fruit mush after I processed it. I recooked it with pectin and additional sugar. It is now fine.
Sorry it didn’t work for you Allen. However it sounds like you didn’t follow the recipe either. The recipe calls for 3 pints of raspberries (not 4), and you shouldn’t cook it over night (that implies at least 8 hours) as the recipe calls for 4 to 6 hours.
Spent $22.50 for 3 pints of fresh berries. I followed the recipe to a T but didn’t end up with preserves. It’s way too thin to put on toast. I put it over vanilla ice cream and it was very good, but definitely not preserves.
When I convert to cups three pints equals about 6 cups. In your recipe would I measure as fully in tact berries or would I need to crush them and measure out this amount. Also, roughly how many pints will this make? I’m kind of new to canning fresh fruits, dabbled in apple butter a few times but never berries.
Hi LeAnn, the berries are measured as fully intact whole raspberries. This recipe should make about 2 pints.