Isn’t there something just splendidly nostalgic about homemade jam? It reminds me of summer days at my grandma’s, her kitchen filled with the sweet scent of simmering fruits. But who has time for the full canning process these days, right? Well, that’s where this deceptively simple Slow Cooker Strawberry Jam saves the day! Real talk, this recipe is my secret weapon for impressive homemade goodness without the fuss. Whether it’s for your own cozy breakfast or as a thoughtful gift, this jam is the perfect blend of simplicity and that ‘made from scratch’ charm we all adore.
This jam is a multitasker—slather it on your morning toast, swirl it into your yogurt, or dollop it over vanilla ice cream for a sweet treat. I’ve even used it to pep up my PB&Js! And let’s not forget, a jar of this makes for a delightful addition to any brunch spread.
Slow Cooker Strawberry Jam
Servings: Makes about 2 cups
Ingredients
– 1 pound fresh strawberries, hulled and halved
– 1 cup granulated sugar
– 2 tablespoons lemon juice (freshly squeezed if you can!)
– 1 teaspoon vanilla extract
Directions
1. In your slow cooker, toss together the strawberries and sugar. Let them sit for about 20 minutes. The sugar will start pulling the juices out of the strawberries, which is exactly what we want.
2. Next, add the lemon juice and vanilla extract to the berry mixture. Give it a good stir.
3. Cover and cook on high for 2 hours. If your slow cooker runs hot, keep an eye on it so it doesn’t bubble over.
4. After 2 hours, remove the lid and give it a stir. Smash the strawberries with a potato masher for a rustic texture, or use an immersion blender for a smoother finish—it’s your jam, your rules!
5. With the lid off, cook on high for another 1 to 2 hours or until your Jam has reached the desired thickness.
6. Let it cool in the slow cooker, then transfer to mason jars or airtight containers. It’ll thicken up a bit more as it cools.
Variations & Tips
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