This amazing bright & fresh recipe for Crock-Pot Strawberry Jam is super easy and a great beginner recipe for anyone new to canning.
Slow Cooker 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 strawberry jam in my slow cooker!
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!
- 5 Quart Slow Cooker OR 6 Quart Slow Cooker
- Cutting Board
- Measuring Cups
- Wooden Spoon
- Freezer Containers OR Canning Jars
- Water Bath Canner (If canning)
- Canning Funnel (If canning)
This recipe for Crock-Pot Strawberry Jam 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
More Canning Recipes:
- Crock-Pot Pizza Sauce (Canning Version)
- Slow Cooker Blueberry Butter
- Crock-Pot Cranberry Applesauce
- Slow Cooker Peach Vanilla Butter
- Crock-Pot Pumpkin Butter
Crock-Pot Strawberry Jam Recipe
- Rinse strawberries, hull and slice and place in a 5 to 6 quart slow cooker.
- Add remaining ingredients (lemon juice, sugar & pectin) and stir everything together.
- Cover slow cooker and cook on LOW for 1 hour and then stir well.
- Cook an additional 1 hour on LOW and stir well again once more.
- Increase heat to HIGH and cook an additional 2 to 3 hours until the jam is the desired consistency. (See note)
- 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.
Linked up at: All Those Things I Love