Instructions
1. Prepare the Berries
Wash your berries thoroughly. If using strawberries, remove the stems and cut them into quarters for even cooking. Raspberries and blueberries can go in whole.
2. Mash and Mix
Add the prepared berries to your slow cooker. Use a potato masher or the back of a spoon to gently mash the berries, just enough to release some of their juices. You still want texture!
Pour in the sugar and lemon juice, then stir everything together until well combined.
3. Slow Cook – First Round
Cover the slow cooker and cook on high for 2 hours, giving it a stir every 30-45 minutes. Your kitchen will start to smell amazing.
4. Add the Pectin
After 2 hours, sprinkle in the fruit pectin. Stir well to make sure it’s evenly distributed.
Continue cooking on high for another 30 minutes. The jam will begin to thicken slightly during this time.
5. Jar It Up
Using a ladle, carefully transfer the hot jam into sterilized pint or half-pint jars. Leave about ¼ inch of headspace at the top of each jar to allow for expansion.
Wipe the rims clean with a damp cloth, then place sterilized lids and bands on top, securing them snugly but not too tight.
6. Process the Jars
To ensure a proper seal and make your jam shelf-stable, place the sealed jars in a boiling water bath for 10 minutes.
Carefully remove the jars and place them on a towel to cool completely. You’ll hear the satisfying “pop” as each lid seals—music to any canner’s ears!
Final Thoughts
There’s something so comforting about homemade jam, especially when it’s inspired by a community that values simplicity and tradition. This Amish-style slow cooker jam brings both to your kitchen—with hardly any effort. Once you try it, you may never go back to store-bought!
