It is not yet strawberry season and I'm not trying to push the arrival of spring. Instead, I'm thinking of this delicious jam because we are still enjoying our small stockpile of it from last year and wanted to share the recipe while I'm thinking of it.
What I like in addition to the flavor is that it's super easy. Although jam is not labor-intensive to make, it does take up space on your stove top and time to watch and stir. This sits out of the way and is no fuss. Although you do have to transfer it to the stove top prior to canning, it's for such a short period of time that it's definitely worth it.
The amount of pectin called for in this recipe is correct. When things cook in a slow cooker they don't reduce, therefore, more pectin is needed for it to set properly. Use whatever pectin you typically use - I used Sure-Jell for mine.
Slow-Cooker Strawberry Jam
Makes 10 Cups {7 pints}
4 pounds fresh strawberries, washed and hulled {approx. 14 1/2 cups of berries}
7 cups granulated sugar
1 Tablespoon lemon juice
pinch of salt
1/2 cup plus 2 Tablespoons fruit pectin {you'll use 2 boxes of Sure-Jell + a small amount from a third box}
Pulse the strawberries in a food processor, 1 pound at a time, until well chopped - about 8 pulses each. Transfer the chopped berries to the slow cooker.
Stir the sugar, lemon juice and salt into the slow cooker. Cover and cook on low about 4 hours or until the berries are very soft and beginning to disintegrate.
If you're going to can the jam for longer storage, follow standard canning procedure, setting up the canner and jars at the end of the 4 hour cooking time.
While the canning pot water is coming to a boil, transfer the cooked jam to a large pot and bring to a boil on the stove top over medium-high heat. Stir in pectin and boil the jam for 1 minute longer. Remove from heat.
Follow canning directions that come with the jars or from the Ball website.
Stores for up to 1 month in the refrigerator, or up to 1 year canned.