My Amish neighbor brought jars of this stuff over, and I knew I had to copy the recipe! (Page 2 ) | May 18, 2025

1. Begin by washing and hulling the berries. If using strawberries, cut them into quarters.
2. Place the berries in the slow cooker and mash them slightly with a potato masher to release their juices.
3. Add the sugar and lemon juice to the slow cooker, stirring to combine.
4. Cover and cook on high for 2 hours, stirring occasionally.
5. After 2 hours, stir in the fruit pectin and continue to cook on high for another 30 minutes.
6. Once the jam has thickened, ladle it into sterilized jars, leaving about 1/4 inch of headspace.
7. Seal the jars with lids and process them in a boiling water bath for 10 minutes to ensure a proper seal.
8. Allow the jars to cool completely before storing them in a cool, dark place.
Variations & Tips

Feel free to experiment with different fruit combinations, such as peaches and blackberries or apricots and cherries. For a spiced version, add a cinnamon stick or a few cloves to the slow cooker. If you prefer a smoother jam, use an immersion blender to puree the mixture before adding the pectin. Remember, the key to a good jam is balancing sweetness with the natural tartness of the fruit, so adjust the sugar to your taste.

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