Slow Cooker Strawberry Jam

Slow Cooker Strawberry Jam


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 2   Average: 2.5/5]


Making your own jam is a great task for your slow cooker in the summer. It’s also a delicious way to use up overripe fruit.

  • 2 Pounds Strawberries (Stems Removed)
  • 1 Vanilla Bean
  • 1 Tablespoon Fresh Lemon Juice
  • 2 Cups Sugar
  1. Wash and halve strawberries. With a small, sharp knife, halve the vanilla bean lengthwise. Add strawberries and vanilla halves to slow cooker along with lemon juice and sugar. Give it a good stir, cover, and cook on low for 2 hours.
  2. Remove lid from slow cooker and stir jam. Continue cooking, uncovered, on low for an additional 2 to 3 hours until jam has thickened. Stir occasionally. If it’s a bit runny don’t worry, as it will get thicker as it cools. If you want a smoother consistency, use a potato masher to break up the fruit.
  3. Remove vanilla bean and toss it out. Ladle jam into four 1 cup glass or plastic containers with tight fitting lids. Allow to cool, uncovered, and then cover. Refrigerate or freeze until needed. Jam will last up to 3 weeks in the refrigerator and up to 1 year in the freezer.
  4. Makes 4 Jars
  5. Prep Time: 20 Minutes Cook Time: 300 Minutes Total Time: 320 Minutes
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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