Slow Cooker Amish Jam
I whipped up this slow cooker Amish jam the other night to have on hand for the holidays – and it will now be a delicious staple in our fridge! It is so easy and you can use it like cranberry sauce or like traditional jams on toast, biscuits, cheese trays or even on ice cream. I'm planning on freezing cranberries so that I can make this festive holiday fruit jam any time of the year!
To make this Amish cranberry strawberry jam you will need to gather the following ingredients: fresh blueberries, fresh strawberries, and fresh raspberries, lemon juice, fruit pectin and granulated sugar. The ingredients cook in a slow cooker before being pulsed in a blender. The result is a sweet and tart gluten-free spread to serve at breakfast, brunch or even as a topping for desserts. This easy jam would also make a great low-sodium holiday food gift for friends and family.
Ingredients:
- 4 cups mixed berries (such as strawberries, raspberries, and blueberries)
- 3 cups granulated sugar
- 1 tablespoon lemon juice
- 1 package (1.75 oz) fruit pectin
Instructions:
- Wash and hull the berries.
- If using strawberries, cut them into quarters.
- Mash the berries: Place the berries in the slow cooker and mash them slightly with a potato masher to release their juices.
- Mix ingredients: Add the granulated sugar and lemon juice to the slow cooker, stirring to combine.
- Cook the jam: Cover and cook on high for 2 hours, stirring occasionally to prevent sticking.
- Add the pectin: After 2 hours, stir in the fruit pectin and continue cooking on high for another 30 minutes.
- Jar the jam: Once the jam has thickened, ladle it into sterilized jars, leaving about 1/4 inch of headspace at the top.
- Seal the jars: Secure the jars with lids and process them in a boiling water bath for 10 minutes to ensure a proper seal.
- Cool and store: Allow the jars to cool completely before storing them in a cool, dark place.
- Enjoy this homemade Slow Cooker Amish Jam on toast, biscuits, or as a sweet topping for desserts!