Homemade Strawberry Jam is out of this world yummy. There is nothing better than homemade strawberry jam on a biscuit in the morning.
This recipe is so easy to make because you make it in the crockpot! Just put it in the slow cooker and let it cook all day. Best of all you also only need 4 ingredients - strawberries, apple, lemon juice and sugar. That is it!
Simply place all ingredients in the crockpot and let it do its work. Stir until well combined. Cook on low for 8-10 hours. Stir and mash every couple hours as the fruits cook down. When finished place into air tight containers and cool in fridge over night. Be sure that you store in an airtight container so that the jam stays fresh. We have really enjoyed eating this jam as it has a great flavor. When I find strawberries on sale for only $.99 or we pick our own strawberries this is a great time to make this easy slow cooker recipe.
My husband loved this homemade strawberry jam and can't wait for me to try and make some blackberry jam for him! The sky is the limit with the flavors that you could make. This homemade strawberry jam is delicious served on your favorite bread, biscuit or muffin. We love it for breakfast and it makes a delicious sweet treat for dessert after dinner too. One of my favorite ways to enjoy it is on these Honey Cinnamon Sugar Biscuits after dinner. It is better than dessert I think.
I hope you enjoy this easy Homemade Strawberry Jam recipe. It is family favorite for sure!
Homemade Strawberry Jam
Ingredients
- 2 lbs fresh strawberries sliced
- 1 whole apple grated
- 4 cups white sugar
- 1/4 cup lemon juice
Instructions
- Place all ingredients in crockpot.
- Stir until well combined.
- Cook on low 8-10 hours.
- Stir/Mash every couple hours.
- Place in containers and cool in fridge over night.
Notes
Be sure to check out these other Crockpot recipes:
Homemade Crockpot Caramel Dip (Dulce de Leche)
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
Kristin
I made this recipe and instead of cooking it for 8-10 hours on low, I cooked it on high for about 4-5 hours. I thought that when I put it in the refrigerator that it would gel up more like regular jelly, but it is still pretty runny. I am wondering if yours turned out this way or if there is a way for me to fix mine to where it gels more like jelly.
Patricialynn
I bet this is so good in the crock pot! 🙂