Crock Pot Strawberry Jam

July 8, 2012 by Valerie
Filed under: Uncategorized 
Print This Post Print This Post

I cleaned out my refrigerator yesterday because I was certain there were a couple meals left to cook before I needed to go grocery shopping again. I realized that I had two lbs of strawberries that were ripe and ready… and starting to get a little soft.

I’ve been dabbling with the idea of learning to do canning, but either didn’t have the supplies on hand or just wasn’t ready to make the mess, so I haven’t done jam yet.

I figured out, it’s much easier just to cook it down into jam in the crock pot and then eat it up instead of going through the hassle of canning! My recipe was quick, easy and I bet you even have all the ingredients on hand.

Apples contain a natural pectin which works to thicken up the jam a bit, but this recipe will not give you a solid product. It’s a great consistency to spread on toast, dribble on waffles or use to top ice cream or angel food cake.

2 lbs strawberries, cut the tops off first
3 cups white sugar
1 medium apple, cored, peeled and sliced
2 lemons, just the juice

Put all ingredients in the crock pot on high for three hours. Turn off; use a hand blender to puree the jam. Carefully, put into glass mason jars or plastic containers and let cool for one hour. Then, put lids on and store in refrigerator. Enjoy!

Comments

Tell me what you're thinking...
and oh, if you want a pic to show with your comment, go get a gravatar!

You must be logged in to post a comment.

  • About

    Dinner is a Crock originated through a series of emailed recipes, Facebook posts and lots of good meals with great people. While the author has never been formally trained in the culinary field, she also rarely has leftovers when serving guests.
  • Recent Posts

  • Become a Fan on Facebook

  • Google Friends Connect