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
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.
- 3 lbs. fresh strawberries
- 2 lbs. rhubarb
- 1 cup sugar
- ½ tsp. cinnamon
- 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.
- 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.
- 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.
- 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.
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
I love that the recipe only calls for a little bit of sugar. Definitely will be trying it!
This sounds delicious, Lindsay!!! Love the pictures, too. So summery!
do you think it’d be can-able?
did anyone ever respond to this? i was wanting to can it as well
mmmmmmmmmm se ve delicioso !!!! 🙂
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This recipe looks delicious and your strawberry picking photos with your children are adorable! I’m really enjoying your site. Thank you!
HELLO, WHAT A LOVELY POST!
I SAVED THIS RECIPE+LOOK FORWARD TO MAKING IT!
THANKS FOR SHARING!
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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!
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!
Would this recipe work if I did just all rhubarb? Have tons of rhubarb and no strawberries and its too hott to stand over the stove. Thanks for input ahead of time!
I just made a batch of this and it came out awesome. I wish I had thought of doing it in the crockpot years ago!
how many jars would this recipe fill?
How do you think this would do being canned? While i don’t want to give up my precious freezer space i have ample dry storage. Looks delicious!
I just finished making this recipe and it turned out great! I did add a 1/4 cup of Chia seeds though to help bind it together. I also canned it. I placed the jars in a water bath for 10 minutes. I ended up with 4 1/2 pints and 1 1/4 pint. Plus, just enough for my husband and self to try on toast afterwards. DELICIOUS! Thank you for posting this recipe. It will be my go-to for Strawberry Rhubarb jam 🙂
Thank you for posting this So many have asked both questions of canning and amounts. 🙂
This recipe is terrible. I started this around 5pm last night. It is now 11am and it has only reduced by 1/3. That is 18 hours. I ended up adding an extra cup of sugar because it was a little too tart. I know that slow cookers can vary in cooking temperature but not by 10+ hours. I’ve now decided to add pectin and will be placing this on high for a hour to hopefully set it. I am writing this comment so that other people know that this is not a 6-8 hour jam recipe. If you keep it on low, it might take up to 24 hours. I will definitely be trying another strawberry/rhubarb jam, but I might just try it on the stove instead.
I started mine at 1 pm and was canning jam by 7 pm. Mine cooked down in 6 hours and tasted great. I will be giving this out as gifts for Christmas 🙂
What size canning jars did you use ? How many jars did it fill???
If I want to half this recipe, how long should I cook it for?