Granny’s cookbook.
Slow cooker jam: strawberry
I’m making jam today, I was lucky enough to get some fruit, enough to make a small batch of jam, so I decided I would use my trusty slow cooker, it makes jam easily and I don’t have to keep standing over it, stirring it. It makes delicious tasting jam being cooked slowly.
My ingredients were simple and easy. The only thing I added which isn’t there is a small nut of butter, that’s it.
Sterilize your jam jars, I made three and a half pounds of jam, you can either put them into the oven at 350 degrees for 15 mins or microwave them without the metal tops. I put mine in the oven.
Place all your ingredients into your slow cooker and crush the fruit with a masher. Add the lemon juice, let stand for 10 minutes, then stir in the sugar. cook on low for two hours, stir twice during that time, increase heat to high until jam sets.
Test this by placing a small plate into your freezer and let it get very cold, take it out, then spoon some jam onto it, if you can draw your finger through the jam without it being runny and it makes a definite channel then your jam is ready.
Using a wide mouth funnel, I bottled my jam into jars and lightly screwed on the lid.
I then processed them but putting them in a saucepan of hot water for 10 minutes, you don’t have to sterilize the jars, but I like to, to be safe. Let them bubble for a bit the. Take them out and place on a tea towel to cool.
I tighten when they were cold. I labeled them when they were cold too as sometimes the glue will fail if the jars too hot and you lose your labels.
Now it’s ready to eat or keep or give as gifts. The boys wanted to try some. Of course, so we had English scones with butter and the jam, of course served with tea, but they’d be just as good with coffee.