Making Jam in the Slow Cooker

making jam in the slow cooker

Everyone loves their slow cooker for its hearty, warming stews and convenient casseroles, but did you know that you can also make jam in a slow cooker? In fact it’s a beautifully easy way to make delicious jams.

Making jam in the slow cooker with blackberries and other berries

The same basic method applies to making jam in the slow cooker for all berry jams, whether you use blackberries, raspberries or blueberries, however you may want to adjust the amount of sugar you use according to taste.

To make two jars:

  • 650g blackberries
  • 450g jam sugar
  • Freshly squeezed juice of one and a half lemons

Add all the ingredients to your slow cooker and cook on the low setting for about an hour, then stir, replace the lid and continue cooking on low for another hour to allow the sugar to dissolve completely. Once the sugar is fully dissolved, turn your cooker to the high setting and leave for another two or three hours. After two hours you can start checking to see if your jam has reached setting point. To do this, place a large drop of the jam onto a saucer that has been well chilled in the freezer. Leave for a minute and then use the tip of your finger to gently push at the drop of jam. If it has formed a slight skin that wrinkles when you push it, the jam has reached its setting point. Otherwise continue to cook on high until you get there.

Once ready, pour your jam into sterilised jars and seal and label while it is still warm.

An alternative way of making jam in the slow cooker

Brighten up your breakfast this winter with a sunny tasting lemon curd on your toast, and making jam in a slow cooker is the ultimate in low maintenance cooking.

  • 125g butter
  • 400g caster sugar
  • Juice and zest of three lemons and one orange
  • 4 eggs, beaten

Melt the butter gently in a saucepan with the sugar, fruit juice and zest, stirring slowly until the sugar dissolves. Pour the mixture into a bowl that’s large enough to fit inside your slow cooker and set aside for ten minutes to cool slightly. Beat in the eggs then make a foil lid on top of the bowl. Place the bowl into your slow cooker pan and pour in enough boiling water to reach halfway up the sides of the bowl, almost like a bain marie. Put the lid on your slow cooker pan and cook on low for about five hours, stirring occasionally, so that the curd thickens. Decant into sterilised jam jars.

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