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In less than an hour, you can be enjoying fresh Crockpot Express Strawberry Jam! It’s perfect for a peanut butter and jelly sandwich or as a topping for sundaes and pancakes.
In our town, we have a “second run” store that sells overstocked and donated items from local businesses. They have groceries, drug store items, furniture, home decor and all sorts goodies in there. I like to stop by every couple weeks because it’s like going on a treasure hunt.
This last week, they were giving away flats of strawberries with any purchase! This recipe for Crockpot Express Strawberry Jam is a perfect way to use fresh strawberries!
Buying food at a second run store is a bit of a risk. Sometimes they have great deals on food that’s perfectly good. It was probably just a mistake in ordering and the large grocery chains donate it and write it off rather than keeping the stock on hand. Other times they are selling things that are past their expiration date, and you’re taking a gamble. 😉
Fruit is always a gamble because it’s hard to know how fresh it is. These strawberries, however, were perfect! Out of the 8 pints I had, I only tossed out one berry that was getting soft and icky. What a score!
Why make Crockpot Express Strawberry Jam?
I grew up with homemade strawberry jam. There’s simply nothing like it. Smuckers is good, but it doesn’t have anything on homemade jam. You can read my post about How to Make Strawberry Jam if you want to actually make a large batch and can it for later.
This recipe, however, is for when you want to make a small batch of quick jam that will go straight to the fridge and get used up in a couple weeks. Oh, and bonus: NO PECTIN NEEDED!
The other benefit of making strawberry jam in the CPE is the easy cleanup! When we make jam as a family, the kitchen is a DISASTER afterwards. There are pots full of sticky jam residue, sugar all over the counter, and canning supplies spread on every surface.
The results are worth it, but it’s an all day kind of thing. Making it in the Crockpot Express keeps the mess in one pot, and it wipes out so easily thanks to the nonstick surface!
You can easily add other fruits to make a mixed berry jam as well. Just strain the jam after cooking it to remove the seeds and then return it to the pot for simmering and thickening. Remember, don’t do a quick release! You’ll end up with a kitchen that looks like the scene of a murder. 🙂
Other Crockpot Express Jam Recipes:
- Crockpot Express Blueberry Jam (blueberries are perfect for jam because they have so much natural pectin-there’s little need to thicken!)
- Crockpot Express Peach Jam (I even tested this recipe out using peach cups that come in the kids’ lunches at school!)
Crockpot Express Strawberry Jam
Ingredients
- 1 pound strawberries (4-5 cups) quartered
- 1 cup sugar
- 1/4 cup orange juice (juice of one whole orange, squeezed)
- 1/4 cup water
- 2 tbsp corn starch
Instructions
- 1 pound strawberries (4-5 cups), 1 cup sugarMix the strawberries and sugar together in the inner pot. Let them sit for at least 30 minutes. If there's not a lot of liquid pulled out of the berries in 30 minutes, stir and let them sit for another 15 minutes.
- 1/4 cup orange juiceStir to combine the berries and the juice pulled from them. Add the orange juice.
- Close the lid, lock it and set the steam release valve to closed. If you have a manual button, set it on high for 1 minutes. If not, press Steam and set to 3 minutes. Press Start/Stop. Watch the timer carefully and after one minute (display will read "2") then press Start/Stop to cancel the cook time.
- All for a full natural pressure release (about 15 minutes.) Remove the lid and use a potato masher to mash the strawberries to your desired consistency. I like to leave relatively large chunks of strawberries in mine.
- Press Brown/Saute and then Start/Stop. Bring the jam to a simmer.
- 1/4 cup water, 2 tbsp corn starchIn a small jar, combine cold water and corn starch. Slowly pour into the jam and stir. Allow to simmer and thicken for 2-3 minutes. Press Start/Stop to turn off the heat. Pull the inner pot out and allow the jam to cool.
- Pour cooled jam into jars and refrigerate.
Notes
Nutrition
Crockpot Express Strawberry Jam would also taste great on top of Crockpot Express Cheesecake! Give it a try and let me know what you think.
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Sophie says
I think you are confusing a crockpot (slow cooker) to an instant pot… there is no valve and no quick option on a crockpot…
Nicole Burkholder says
This is called Crockpot EXPRESS strawberry jam. It’s a pressure cooker (just like an Instant Pot) made by Crockpot. Their multi-cooker is called the Crockpot Express. The recipe is written for that. It can be made in the Instant Pot as well-the main difference is just the button settings/timings. But basically the same thing. 🙂
M says
What can I do if I don’t have OJ?
Nicole Burkholder says
You can use lemon juice instead, but add a little more sugar so it’s not too tart. Just a touch to balance it out!
Veronica Connor says
Thanks for the prompt reply
Veronica Connor says
Can I double the strawberries etc to make more. Would I have to alter the time.
Nicole Burkholder says
Yes, you can certainly make more. No, you don’t need to change the cook time at all. 🙂
Ashley says
What if I just use a regular crockpot?
Nicole Burkholder says
You could, it would just take significantly longer than doing it in a pressure cooker or on the stove. But if you want to cook down the berries and don’t want to sit and stir it, you could cook them down slowly in a crockpot.
Ashley says
What would be a decent ball-park figure for time?
Nicole Burkholder says
Honestly, I have NO idea. I’ve never slow cooked fruit before because only takes a few minutes on the stove and it’s even faster in the pressure cooker. I’d keep it on low and check it after an hour. That should give you an idea of how much longer you might need (or maybe it will be done by then!) Please report back so we know for the future 🙂
Jennifer says
Would this work with frozen strawberries? We went strawberry picking and I had so many that I froze 3 gallon size bags full of sliced and whole strawberries. When freezing, I didn’t add anything to them.
Nicole Burkholder says
I think so, especially since you froze them yourself. The difference would be the liquid. As they thaw, they are going to release a lot of water. Try a small batch to see how you like it. You might have to simmer a bit longer with the cornstarch to get it thick enough.
Penny says
Hi! About how much jam does this make?
Nicole Burkholder says
It fills up one pint jar to the brim with a bit left in the pot that I just scooped up and used on waffles right then 😉 I think it depends on how full your strawberry cartons are and how large you leave the berries.
Nicole Burkholder says
I’m sorry! I just realized I answered this incorrectly! It fills up ONE pint jar to the brim with a little left over. I was getting it mixed up with the spaghetti sauce, which makes two jars and a little bit. I apologize for any confusion! I’m going to edit my earlier comment so others who read the post and comments won’t get confused.
Penny says
Hi again!
I doubled the recipe and oh boy was it delicious! I filled 12- 4oz jars and gave them out to friends to try and it was a hit!
Thank you so much for sharing this recipe. I will definitely be making this again!
Nicole Burkholder says
I’m so glad to hear you liked it! What a yummy gift to give to friends 🙂
Susan Mannion says
Thank you for another great recipe, Nicole.This recipe is so easy and the jam is just delicious. What a difference “fresh” makes!
Nicole Burkholder says
I couldn’t agree more! I’m always so sad when my last jar of canned strawberry jam gets used up!