Crockpot Strawberry Raspberry Jam is the perfect way to preserve a little bit of summer to enjoy the rest of the year. Fresh strawberries and raspberries are combined with sugar and pectin, then left to simmer and thicken in a slow cooker. (Yes, this means you don’t have to stand over a hot stove in the middle of summer!)
Serve your homemade Strawberry Raspberry Jam on biscuits, waffles, toast, or a classic PB&J sandwich.
Making Jam in a Crockpot
If you’ve never made your own jam before, this crockpot version is a great way to start. It’s basically fool-proof—you simply combine all of the ingredients in your slow cooker and set it to high. After a few hours, the sugar will dissolve and the jam will be done.
There are some differences between making jam in a crockpot and making it on the stove. On a stovetop, you’ll want Strawberry Raspberry Jam to reach 220ºF for best results, as that’s the temperature at which the sugars and pectin gel. With Crockpot Strawberry Raspberry Jam, you likely won’t reach this temperature—and that’s okay. What you’re looking for is the sugar to dissolve, not a certain temperature.
Crockpot Strawberry Raspberry Jam Recipe
To make this recipe even more beginner-friendly, you can transfer the jam into jars and then pop them in the freezer for storage. (If you’re a canner, you can go the traditional route with a water bath and can your Crockpot Strawberry Raspberry Jam so you can keep it in the pantry or give it to friends and family as gifts.) As long as you use the exact measurements and ingredients in the recipe, your jam will turn out perfect every time.
If you’re planning on using your jam right away, you can store Crockpot Strawberry Raspberry Jam in the refrigerator instead of canning it or freezing it for later. It will last about 3 weeks that way, or 3 months in the refrigerator and a year on the shelf if you can it.
Here’s what you’ll need to make Crockpot Strawberry Raspberry Jam:
- Fresh strawberries – If you can get local, sun-ripened strawberries straight from the farm, that’s always best! They’re much sweeter and softer than the massive, firm strawberries sold in grocery stores.
- Raspberries – Fresh raspberries are a treat too! Sometimes I have trouble getting my family to save enough for me to make this jam.
- Granulated sugar – The sugar-to-pectin ratio is crucial in getting the jam to gel, so don’t change the amount of sugar here. It won’t work!
- Classic pectin – Again, for jam to gel, you need to stick to the recipe exactly, which means using the amount and type of pectin listed.
How to Make Crockpot Strawberry Raspberry Jam
Wash and sterilize mason jars and lids by sterilizing them in boiling water or running them through the sterilization cycle in your dishwasher. Prepare the berries by rinsing them with cool water, then cutting the strawberries into pieces and mashing them.
2. Make the Jam
Combine the berries, sugar, and pectin in the slow cooker and set it to high heat. Cook the jam for 2 to 3 hours, stirring every 30 minutes. Once the sugar is completely dissolved, the jam is done.
3. Store the Jam
Use a ladle to divide the jam into the sterilized jars. Let the jam sit on the countertop for 24 hours, then transfer the jars to the freezer and store them for up to a year.
Can you make Strawberry Raspberry Jam in a crockpot?
Yes, you can make your own homemade Strawberry Raspberry Jam in a crockpot. This recipe is particularly well-suited for beginners because rather than waiting for the jam to reach 220ºF, you just need to watch for when the sugar dissolves.
What can I use instead of pectin for Crockpot Strawberry Raspberry Jam?
Because making Crockpot Strawberry Raspberry Jam is very much a science, I don’t recommend attempting any substitutes—they’ll throw off the recipe and your jam is unlikely to gel. If you want to make a crockpot jam without pectin, look for a recipe that’s written that way rather than trying to make substitutes on your own. You don’t want to waste perfectly good fruit on a bad batch of jam!
Will my jam thicken as it cools?
Yes! So if the sugar dissolves in your jam, but it doesn’t look jammy, don’t fret—it will solidify as it cools down. To test your jam, you can stick a spoon in the freezer before you start cooking and drop a small amount of jam onto the spoon when you think it might be ready. Pop the spoon and jam in the freezer for about 5 minutes. If the jam holds its shape, it’s ready; if it’s runny, it needs more time.
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Crockpot Strawberry Raspberry Jam
- 2 cups crushed fresh strawberries
- 2 cups raspberries whole is fine
- 5 cups granulated sugar
- 4 1/2 tbsp classic pectin
- Prepare mason jars and lids by washing and sterilizing in boiling water or running through the sterilization cycle on the dishwasher.
- Prepare the strawberries and raspberries. Rinse with cool water. Slice strawberries into halves or quarters and then crush them with a potato masher. Crockpot jam cooks best the smaller the pieces are broken down beforehand.
- Add sugar, pectin, strawberries and raspberries to the crockpot.
- Set the crockpot on high and cook for 2-3 hours, stirring every 30 minutes.
- When the sugar is completely dissolved throughout the entire mixture, the jam is done. Ladle jam into prepared jars, secure lids, and leave the jars to set for 24 hours before storing in the freezer.
- If, instead of storing in the freezer, you’d like to process the jars in a boiling water bath, they can be stored on the shelf for up to 1 year.
Jam will keep in the refrigerator up to three weeks and on the shelf for up to 1 year. If jam is not processed in water bath, store in the freezer up to 3 months. Notes:
Be sure to measure the sugar and fruit accurately. Use “reduced sugar”-specific pectin if you want to use less sugar. It is made specifically for low sugar recipes. Regular pectin requires the right amount of sugar to gel properly. Jam cooked in the crockpot sets a bit thinner than jam cooked on the stovetop. 220°F is the ideal temperature that the sugars and pectin bind together to form a thick jam. - -- Crockpots will vary, but my jam never reached 220°F, even after testing a batch for 6-8 hours. After so much time, the sugars start to caramelize and the jam turns brown and does not taste good. Best results with crockpot jam are cooking for 2-3 hours and stirring regularly to help distribute the sugar and make sure it all dissolves completely. Even without itching 220°F, crockpot jam still gels and has a thicker consistency than standard freezer jam. Check that the lids are sealed and secured before storing on the shelf. Jars that do not seal properly should be stored in the refrigerator.
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I have not tried your delicious recipe yet. I have a question first. Can I use frozen whole strawberries that I would defrost instead of fresh?