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.
Mix 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 pound strawberries (4-5 cups), 1 cup sugar
Stir to combine the berries and the juice pulled from them. Add the orange juice.
1/4 cup 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.
In 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.
1/4 cup water, 2 tbsp corn starch
Pour cooled jam into jars and refrigerate.
Notes
Jam will last in the fridge for up to a month (if you can keep it around that long.)To freeze, place in freezer safe containers after cooling.