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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
– 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!
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