Use your slow cooker to make homemade Crock-Pot Strawberry Preserves. Great on toast or in place of jelly with peanut butter. Use canning jars to store.
Crock-Pot Strawberry Preserves
Crock-Pot Strawberry Preserves Recipe
Transform fresh summer strawberries into a delicious mouthwatering fruit preserves in this fun recipe. You can either can the strawberry preserves in jars for long term food storage or refrigerate the jam to eat it right away!
- 3 pints Fresh Strawberries
- ¾ cup Granulated Sugar
- 2 teaspoons Lemon Juice
- Wash, remove stems and quarter strawberries.
- Add strawberries and lemon juice to a 6 quart or larger slow cooker.
- Cook on low for 1 hour.
- With a fork, smash the strawberries.
- Add sugar (start with 1/4 and add more if too tart).
- Cook on Warm (no warm setting, use low) for 6-8 hours with lid ajar until strawberries thicken.
- Makes 1 1/2 half pint jars of preserves.
- Hot water bath or refrigerate.
Calories: 1034kcal | Carbohydrates: 259g | Protein: 10g | Fat: 5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 16mg | Potassium: 2185mg | Fiber: 28g | Sugar: 219g | Vitamin A: 171IU | Vitamin C: 839mg | Calcium: 229mg | Iron: 6mg
Tried this recipe?Rate the recipe and then let us know how it was!
Sounds very simple, gotta try.
Nominated all the Ladies for the Liebster Award. Stop by and check it out.
Lady Tara says
That was so super nice of you Terry. Thanks for the nod!
So–this recipe is really close to my mom’s strawberry freezer jam recipe. I wanted to make her recipe–but had some frozen strawberries I needed to use up. I saw this and realized that I could at least do part. So–I used the crock pot to heat up the strawberries (and some of the lemon juice) until they could be easily mashed. Then I heated up the strawberry mush with some sugar. I realized at this point that I had forgotten to use pectin–so altered the recipe again to use Jello–found a recipe on line calling for about 2.5 cups of strawberries (about how much I had)–2 packages of Jello, and 3 cups of sugar. So–I boiled 1.5 packages of Jello (matching the flavors)–and also added a jar of homemade strawberry rhubarb jelly that I purchased, but did not love the taste of (it needed WAY more sugar). Anyway–boiled for 3 minutes–and put into jars 🙂 Then I even had to foil lid some of my jars cause the lids weren’t wide enough (weird!)–but since they were going in the freezer I didn’t worry about it. Sometime I’ll try this full recipe–include the steam bath–I’ve never steam bathed jam before–so am happy to find out that it’s possible!! But thank you for the inspiration to use the crock pot at least for the initial stage of the jam! Made everything else so much easier….even if I kind of had to “make it up” as I went 🙂
**Sorry–forgotten to get pectin 🙂
Mary Beth says
This is a first for me – never made preserves before,let alone in the crock pot. But *WOW*! Delicious! I followed the recipe and used about 1/2 the sugar. It’s delicious and my family is very impressed 🙂
Thanks for this wonderful, easy, amazing recipe. I’ll definitely make it again and next time will try with mixed berries.
Crock-Pot Ladies says
So glad you enjoyed the recipe Mary Beth! I want to make a mixed berry version too. Maybe this summer when I have some “spare time” (HA what is that!?) 🙂
Do you think this will work with tomatoes, been looking for
Crock-Pot Ladies says
We have a Crock-Pot Tomato Butter recipe that I think you may like Sandra. You can find that recipe at the following link: Crock-Pot Tomato Butter