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
- 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.
- 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.
- 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.
- Makes 4 Jars
- Prep Time: 20 Minutes Cook Time: 300 Minutes Total Time: 320 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
