Crock Pot Strawberry Jam Recipes

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STRAWBERRY JAM IN A SLOW COOKER



Strawberry Jam in a Slow Cooker image

Fresh strawberry jam so easy.

Provided by kathyr

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 4h15m

Yield 40

Number Of Ingredients 4

4 pints fresh strawberries
2 tablespoons fresh squeezed lemon juice
1 (1.75 ounce) package powdered fruit pectin
3 cups white sugar

Steps:

  • Crush strawberries completely with a potato masher; pour into the crock of a slow cooker.
  • Pour lemon juice over strawberries.
  • Sprinkle pectin over strawberries.
  • Let mixture stand 10 minutes.
  • Stir sugar through the strawberries.
  • Cook on Low for 2 hours, stirring twice while it cooks.
  • Increase heat to High and continue cooking until jam thickens to desired consistency, 2 to 3 hours.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 17.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 16.8 g

CROCK POT STRAWBERRY JAM



Crock Pot Strawberry Jam image

this is another recipe my grandmother gave me this is one of the best jams ever

Provided by Patsy Fowler

Categories     Jams & Jellies

Time 10h10m

Number Of Ingredients 3

4 lb fresh strawberries ( or your favorite seasonal berries)
3 c sugar (i use splenda)
1 to 2 box (1.75 oz) pectin

Steps:

  • 1. wash all the strawberries, and cut out the stem. quarter them and place in crock pot. use a potato masher to mash the strawberries and to create some liquid. if you don't have a potato masher use the hand mixer.
  • 2. add the sugar and pectin and smash some more. cover and cook on low for 10-12 hours. i used one box of pectin because that is what i bought.
  • 3. after about 10 hours, if the berries are still not jelling the way that you would like them to, add another 1/2 box to a full box of pectin. you can test the jell by putting a small amount in the freezer about 5 minutes.
  • 4. place finished product in hot canning jars or tupper wares to give away as gifts. keep your jam in the freezer if you like it to top toast and sandwiches, or in the refrigerator for more of a syrup or ice cream topping.

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