Menu 

Slow Cooker Strawberry Rhubarb Jam ~ Recipe

So last week the kids and I went strawberry picking. We picked a ton of beautiful strawberries and I have really been wanting to try my hand at making some freezer jam. I was searching around for some recipes and couldn’t quite find what I was looking for. Many recipes called for fruit pectin, which I didn’t have on hand and some of the others required you to cook the jam on the stove-top all day. Nope…….I don’t have all day around here with three little ones. And then it dawned on me…….how about using my trusty slow cooker! So that’s what I did………

Slow Cooker Strawberry Rhubarb Jam

 
Ingredients:
3 lbs. fresh strawberries
2 lbs. rhubarb
1 cup sugar
1/2 tsp. cinnamon
Directions:
Step 1: Grab your strawberries and rhubarb and start cutting them into large chunks. The farm where we went strawberry picking sold rhubarb as well so it worked out perfectly for this recipe.

Step 2: Place half the strawberries and rhubarb in your slow cooker and sprinkle with half a cup of sugar. Then add the other half of the strawberries and rhubarb and sprinkle with the remain sugar and cinnamon.

Step 3: Set you slow cooker on low for 6 – 7 hours. After four hours of cooking, remove the lid but allow the mixture to continue to cook. This will cause some of the liquid to evaporate out.

Step 4: Around 5 hours cooking time, get out your potato masher and mash up the mixture as best you can. I like the jam to be nice and chunky, but if you prefer a smoother consistency then you could always transfer the mixture to your blender.

Spread your strawberry rhubarb jam on toast or serve it warm over vanilla ice cream or add it to your favorite yogurt and granola.

I put some of the jam in our refrigerator in glass jars (it will save for 1 – 2 weeks) and the rest of it I put in freezer safe containers in the freezer.

Also, I really love the tart and sweet taste of strawberry rhubarb jam; however, if you prefer things on the sweeter side, then you will definitely want to add more sugar to this recipe. My oldest daughter Savannah tried this and she said it was ‘JUST right!’. She’s a pretty tough critic, so I’ll take that to mean that it’s pretty darn good.
4.0 from 1 reviews
Slow Cooker Strawberry Rhubarb Jam
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • 3 lbs. fresh strawberries
  • 2 lbs. rhubarb
  • 1 cup sugar
  • ½ tsp. cinnamon
Instructions
  1. Grab your strawberries and rhubarb and start cutting them into large chunks. The farm where we went strawberry picking sold rhubarb as well so it worked out perfectly for this recipe.
  2. Place half the strawberries and rhubarb in your slow cooker and sprinkle with half a cup of sugar. Then add the other half of the strawberries and rhubarb and sprinkle with the remain sugar and cinnamon.
  3. Set you slow cooker on low for 6 - 7 hours. After four hours of cooking, remove the lid but allow the mixture to continue to cook. This will cause some of the liquid to evaporate out.
  4. Around 5 hours cooking time, get out your potato masher and mash up the mixture as best you can. I like the jam to be nice and chunky, but if you prefer a smoother consistency then you could always transfer the mixture to your blender.
  5. Spread your strawberry rhubarb jam on toast or serve it warm over vanilla ice cream or add it to your favorite yogurt and granola.
Slow Cooker Strawberry Rhubarb Jam - The Cottage Mama
Enjoy!
    Love It? Share It!Share on Facebook260Tweet about this on Twitter1Google+0Pin on Pinterest2,337Email to someone

    Like this post? Want even more?

    Sign up below and receive all my tutorials, recipes and updates directly in your email inbox.

    10 Comments

    1. I love that the recipe only calls for a little bit of sugar. Definitely will be trying it!

    2. This sounds delicious, Lindsay!!! Love the pictures, too. So summery!

    3. do you think it’d be can-able?

    4. mmmmmmmmmm se ve delicioso !!!! :)

    5. This comment has been removed by the author.

    6. This recipe looks delicious and your strawberry picking photos with your children are adorable! I’m really enjoying your site. Thank you!

    7. HELLO, WHAT A LOVELY POST!
      I SAVED THIS RECIPE+LOOK FORWARD TO MAKING IT!
      THANKS FOR SHARING!

      msstitcher1948@yahoo.com

    8. I am making this right now and it smells so good! My grandmother used to make me strawberry rhubarb jam when I was growing up. My fav!

    9. Patricia Herman says:

      I made this jam yesterday. I was so excited to see that I could do it in the slow cooker, as my stove is currently on the fritz! I followed your directions, but it took over 9 hrs with 4 of those on the high setting. I did end up adding a package of pectin, because I still thought it was too thin. It looks and tastes great, though!

    Trackbacks

    Speak Your Mind

    *

    Rate this recipe: