This amazing bright & fresh recipe for Crock-Pot Strawberry Jam is super easy and a great beginner recipe for anyone new to canning.
Crock-Pot 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!
- Fresh Strawberries – You are going to want to make this jam when the strawberries are in their peak season and taste amazing. Use fruit that is ripe and juicy.
- Lemon Juice – When a canning recipe calls for lemon juice it is best to use bottled lemon juice versus fresh lemon juice so that the acidity is high enough to interact with the fruit pectin and allow your fruit to gel properly. Individual lemons may be more or less acidic when freshly squeezed.
- Granulated Sugar – That is just plain white sugar. This recipe has not been tested using other types of sugar or natural or artificial sweeteners.
- Powdered Fruit Pectin – I just used a 1.75 ounce box of Sure Jel Pectin which is the most commonly available fruit pectin in my area and can be found at all three of my local grocery stores (Walmart, Albertsons and Smith’s).
- Before even starting grab 2 or 3 saucer sized plates and put them in the freezer to allow the plates to chill. You are going to test the jell of your jam once cooked on these saucers in a later step.
- Rinse your strawberries, hull them and slice them up and put them in a 5 to 6 quart slow cooker.
- Add the lemon juice, sugar and fruit pectin to the slow cooker and stir everything together.
- Cover the slow cooker with the lid and cook for 1 hours on the LOW heat setting. Then stir it.
- Recover and cook another 1 hour on LOW and stir it well once more.
- Now turn your slow cooker to HIGH, recover the slow cooker, and cook for 2 to 4 hours until the jam has jelled.
- Now, this is where your frozen saucers come into play. After 2 hours cooking time grab a cold saucer from the freezer and spoon a teaspoon of the hot jam onto the plate. Place the saucer back in the freezer for 2 minutes. Pull the saucer out of the refrigerator and push the jam with your finger. If the jam wrinkles and feels jam-like your jam is done. If it does not, cover your slow cooker and continue cooking on HIGH for another hour. Retest the jam on another saucer and continue cooking until the jam wrinkles.
- Once your jam is cooked you can then put the jam up for storage. The jam will store in any clean airtight container in your refrigerator for up to 2 months or in your freezer for up to 1 year. If you want to can the jam in mason jars use the water bath canning method and process for 20 minutes (adjusting for elevation).
- Enjoy your homemade strawberry jam on your morning toast or bagel, in a classic peanut butter and jelly sandwich or spooned over ice cream or yogurt!
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
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Products Used In This Crock-Pot Strawberry Jam Recipe:
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