Crockpot Jam aka Slow-Cooker Jam- How to make your Own

[Melissa Burnell]

If you have limited time to make jam, you might want to give this slow-cooker method a go! Have you ever used your slow-cooker to make Jam?
If not, maybe it’s time you should.

Crockpot Blackberry Jam

You’ll Need:
2 pints fresh blackberries
2-3 cups of sugar
3 Tbs Lemon Juice

1. Combine the ingredients in the crockpot and cook on low for 2 hours, stirring twice.
2. Remove the lid.
3. Turn the heat to high and cook for an additional 2-3 hours until the jam is quite thick and syrupy.
4. Ladle the jam into sterilized jars, seal, cool complete.
5. Refrigerate for up to 2 months.

Additional Crockpot Jam Flavor Ideas

Strawberry Basil Jam
1 lb. fresh strawberries, hulled and sliced
1 tsp. lemon juice
1 cup sugar
1/4 cup fresh basil, chopped
(optional) 2 Tbsp. bourbon or whiskey

1. Combine the ingredients in the crockpot and cook on low for 2 hours, stirring twice.
2. Remove the lid.
3. Turn the heat to high and cook for an additional 2-3 hours until the jam is quite thick and syrupy.
4. Ladle the jam into sterilized jars, seal, cool complete.
5. Refrigerate for up to 2 months.

Blueberry Plum Jam
10 cups fresh blueberries (pureed)
4 large black plums (pureed)
2 cups white sugar
Zest and juice of one lemon

1. Combine the ingredients in the crockpot and cook on low for 2 hours, stirring twice.
2. Remove the lid.
3. Turn the heat to high and cook for an additional 2-3 hours until the jam is quite thick and syrupy.
4. Ladle the jam into sterilized jars, seal, cool complete.
5. Refrigerate for up to 2 months.

Peach Jam
4 pounds of fresh, ripe peaches
3 cups sugar
6 tablespoons of “no sugar needed” fruit pectin
Juice from one lemon

1. Combine the ingredients in the crockpot and cook on low for 2 hours, stirring twice.
2. Remove the lid.
3. Turn the heat to high and cook for an additional 2-3 hours until the jam is quite thick and syrupy.
4. Ladle the jam into sterilized jars, seal, cool complete.
5. Refrigerate for up to 2 months.

Be wary of changing the ingredients amounts due to the fact that this is a natural pectin jam recipe.

Attachments:

You must be logged in to view attached files.

[Author]

Posts