Prep 30 mins
Cook 5 hrs 30 mins
Use a combination of overripe as well as underripe berries. Store fresh berries unwashed, wrapped in two layers of paper towels, in a closed plastic bag in the refrigerator. Rinse under running water just before using them.
- In a large mixing bowl, coarsely crush the berries by hand using a potato masher, leaving a few whole berries or chunks.
- Transfer to a slow cooker; add in the lemon juice and sprinkle with the pectin; let stand for 10 minutes.
- Stir in the sugar; cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
- Remove the lid, turn the temperature to HIGH, and cook for 2 to 3 hours longer, until the jam reaches the desired consistency.
- Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.
- Store, covered, in the refrigerator for up to 2 months; or spoon into small plastic storage containers and freeze for up to 3 months.
Was looking for an easy, yummy way to make strawberry jam and this fit the bill. Used only 3 cups sugar because berries were very sweet. Thanks for sharing.