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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Holiday Recipes / Summer Recipes / Crock-Pot Raspberry Preserves

Crock-Pot Raspberry Preserves

Written by: Crock-Pot Ladies 13 Comments

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Crock-Pot Raspberry Preserves
Crock-Pot Raspberry Preserves
Crock-Pot Raspberry Preserves

Turn fresh raspberries into jars of Crock-Pot Raspberry Preserves that you can can in jars for fresh raspberry flavor all year long!

Crock-Pot Raspberry Preserves

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

Crock-Pot Raspberry Preserves

Frequently Asked Questions

Can I Use Other Types Of Berries In This Recipe?

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.

How Do I Know When The Preserves Are Thick Enough?

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.

How Long Can I Store The Fruit Preserves?

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.


Crock-Pot Raspberry Preserves

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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Crock-Pot Raspberry Preserves

Crock-Pot Raspberry Preserves Recipe

Fresh raspberries are transformed into a delicious and bright tasting preserve that you can put up in jars for long term storage or freeze so you can have this fruit spread on your morning toast all year around.
4.59 from 17 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Canning
Cuisine American
Servings 120 People
Calories 12 kcal

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

Weight Watchers Points calculated based on using 3/4 of a cup of granulated sugar. A serving size is 1 teaspoon of preserves.

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 0.1mg | Potassium: 18mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 4.1mg | Calcium: 2mg | Iron: 0.1mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Raspberry Preserves
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Filed Under: Canning, Summer Recipes Tagged With: 10 Ingredients Or Less, 3 Ingredients Or Less, 5 Ingredients Or Less, Canning, Canning Jars, Gluten Free, Gluten Free CP Recipes, Granulated Sugar, Healthy, Homemade Jelly, Homemade Preserves, Lemon Juice, Low Calorie, Low Calorie CP Recipes, Low Carb, Low Carb CP Recipes, Low Cholesterol, Low Cholesterol CP Recipes, Low Fat, Low Fat CP Recipes, Low Sodium, Low Sodium CP Recipes, Low Sugar, Low Sugar CP Recipes, Preserves, Preserving the Bounty, Preserving the Harvest, Raspberries, Raspberry, Raspberry Preserves, Sugar, Vegan, Vegan CP Recipes, Vegetarian, Vegetarian CP Recipes, WW, WW 5 Ingredients Or Less CP Recipes, WW CP Recipe

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Comments

  1. Nancy Silfven says

    August 30, 2013 at 5:31 PM

    Please add me to your newsletter list. Thanks!

    Reply
  2. Barbara Fulmer says

    April 12, 2017 at 1:59 PM

    I am looking for Black Cap Raspberry PRESERVES. Not jam or spread.

    Reply
  3. Nancy says

    September 26, 2017 at 7:43 AM

    Can I use frozen raspberries for this crockpot recipe??

    Reply
    • Lady Katie says

      September 29, 2017 at 5:53 AM

      Yes frozen raspberries would be fine for this recipe. I would thaw them first and then use them in the recipe.

      Reply
  4. Marja says

    July 24, 2019 at 7:24 PM

    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.

    Reply
    • Crock-Pot Ladies says

      July 24, 2019 at 10:17 PM

      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)

      Reply
  5. Jacqulyn says

    December 19, 2019 at 5:56 AM

    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!

    Reply
    • Crock-Pot Ladies says

      December 19, 2019 at 7:19 AM

      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!

      Reply
  6. Helene Gelman says

    June 11, 2020 at 8:42 AM

    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!

    Reply
    • Crock-Pot Ladies says

      June 23, 2020 at 5:06 PM

      Probably about a month if stored in the fridge Helene. Perhaps even longer. And thanks for the kind words!

      Reply
  7. Allen Kraft says

    August 30, 2020 at 1:35 PM

    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.

    Reply
    • Crock-Pot Ladies says

      September 7, 2020 at 8:25 AM

      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.

      Reply

Trackbacks

  1. Slow cooker cran-raspberry preserves | Making myself useful says:
    November 7, 2012 at 9:32 PM

    […] found a great base recipe for slow cooker raspberry preserves at Crock Pot Ladies and altered it just a bit. Used the same measurements but used both cranberries and raspberries. […]

    Reply

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