Crock Pot Strawberry Jam

Every time I hear the word ‘Jam’ I think of Guy’s song ‘Teddy’s Jam”.  I think the intro should be played in the grocery store as soon as you turn down the ‘JAM’ aisle! Ok, now that’s we’ve had our ’90’s R&B throw back moment…on to the ‘JAM’!

This recipe is pretty damn easy…and hard to mess up. The end result is a sweet, velvety…’JAM’ (ok ok ok, last time) that will ensure you’ll never go store bought again.

If you were at NEPA BlogCon you may have won a jar of this sweet stuff at the end of the day raffle. If you were the one winning the two cases of Susquehanna County Brewery Co Beers, why haven’t we been invited over yet?

Crock Pot Strawberry Jam Recipe


  • 2 lbs Strawberries
  • 2 Granny Smith Apples
  • 2 Cups Turbinado Sugar
  • 1/3 Cup Lemon Juice (about 1 lemon)


Take your crock pot and set to the highest setting.

Clean and cut your strawberries. I found that quartering them worked well or and eighth cut for larger ones. Toss the sweet, red bliss into the crock pot. Add your sugar and your lemon juice as well.

Next, peel and core your apples. Then grate them both and throw them into the pot as well.

That’s it for about 6 hours. Cover and wait…no really. Stir once every half to an hour, and then cover again.

When done, the strawberries will have broken down and the apple will have dissolved away. Instead of seeing the seeds from the strawberries and the white slivers of apple, it will start to meld together and get its…’JAM’ (I had to!) on. Let it go for about another hour after this point as it will be quite loose.

*quick science lesson: The apples will provide pectin, which is used to gel the berries together. The sugar breaks down the strawberries and the acid from lemon juice helps to preserve the color. It all comes together to make sweet, sexy jam! Class dismissed….

After the hour has passed, turn off your crock pot. You should have jars cleaned and sterilized so the jam can go right in them. This yielded 7 half pint jars for me. If you have a canning funnel, it will make life easier, but you can ladle as well. Fill each jar till about a half inch below the top.  Screw on you lids and seals and place them in the fridge until the morning.

Now this isn’t a ‘canned’ jam, though the hot jam in the fridge may lead to a seal. I would still keep these in the fridge. I have had one last two months in the fridge and still be fine. The only reason it lasted that long…it got slid to the back and was thus out of sight. This jam is not as ‘gelled’ or this as store bought or properly ‘canned’ jam, but as long as refrigerated, holds together and spreads nicely. Slather some butter on our drop biscuits and then spread the ‘JAM” on it. You and Teddy Riley will be jammin’ all morning long with deliciously simple must make dish.

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