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.
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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Crock-Pot Raspberry Preserves Recipe
- 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.