shares
Print Recipe - Jump to Recipe
Crock-Pot Strawberry Jam Recipe
This amazingly simple recipe is a great starter canning recipe for anyone wanting to put some simple and fresh tasting strawberry jam on the table. The taste is bright and sweet and full of the best of summer’s berry goodness!
Servings Prep Time
128Servings 30Minutes
Cook Time
3 – 4Hours on HIGH
Servings Prep Time
128Servings 30Minutes
Cook Time
3 – 4Hours on HIGH
Ingredients
Instructions
  1. Rinse strawberries, hull and slice and place in a 5 to 6 quart slow cooker.
  2. Add remaining ingredients (lemon juice, sugar & pectin) and stir everything together.
  3. Cover slow cooker and cook on LOW for 1 hour and then stir well.
  4. Cook an additional 1 hour on LOW and stir well again once more.
  5. Increase heat to HIGH and cook an additional 2 to 3 hours until the jam is the desired consistency. (See note)
  6. 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.
Recipe Notes

Before starting your jam place 2-3 saucer size plates in the freezer. To test jam doneness place a spoonful of jam on the cold plate and wait a minute or two. Push the puddle of jam with your finger to see if it is setting yet. If the jam is still runny and saucy cook it longer. Recipe makes approximately 64 ounces of jam. One serving is a tablespoon of jam.

shares