Making and Canning Strawberry Jam

I decided to try making Strawberry Jam in my Slow Cooker because I wanted to see if I could get the same easy, wonderful results I get from my fruit butters without standing over the stove. I started out with the recipe/procedure from the National Center for Home Food Preservation (NCHFP) for Berry Jams without Added Pectin.

StrawBerry Jam(1)

1. Once I washed and sliced my berries I ended up with 13-1/2 cups (from 5 pounds). Since this recipe does NOT use pectin, I knew I could process the whole batch at once. Doing my calculations, I added 8 cups of sugar to the berries. I also added 1/4 cup of bottled lemon juice and one Granny Smith apple (peeled, cored, and minced) for a bit of natural pectin.

StrawBerry Jam(2)

2. I used my 25 year old Rival Crockpot because I knew it would not scorch the fruit. I have used this same slow cooker many times for my fruit butters. I set it to the low setting and came back every hour to stir. After 7 hours, my jam had cooked down, but not really thickened that much, so I turned the temperature up to high.

StrawBerry Jam(4)

3. After an hour, I checked the temperature on a thermometer. It was only 201°F. I needed jell point to be 216°F for my altitude. So I transferred everything to my largest stock pot and brought it to a boil. When I reached 216°F, I removed the jam from the stove and put into 1/2 pint Mason jars. The result was 10-1/2 jars of Strawberry Jam. As you can see from the pictures, it set up really well. The color and taste is divine!

StrawBerry Jam(5)

4. I will be processing these jars in my water bath canner for 10 minutes as directed for my altitude.