– If strawberries aren’t your thing, or if you’re just feeling adventurous, this recipe works wonders with other fruits too—peaches, raspberries, the jam world is your oyster!
– Want to cut down on sugar? Feel free to play with the amount of sugar, keeping in mind that less sugar means a slightly runnier but still delicious jam!
– For a hint of spice, simmer a cinnamon stick with the strawberries and remove it before jarring.
– Remember, this jam isn’t canned, so it should be stored in the fridge and used up within a couple of weeks—or pop it in the freezer to extend its shelf life.
– If you want your jam to have a glossy sheen, stir in a pat of butter during the last hour of cooking. It helps reduce the foam and gives your jam that glossy look.
When life gives you strawberries and a slow cooker, make jam—and share the love! Happy slow cooking, my friends!
My German grandma first made this recipe for me. Been fixing it for years!
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We love these bites! Served them at Sunday football, and there were 0 leftovers
