Crock Pot Rhubarb Strawberry Jam Recipes

RHUBARB STRAWBERRY JAM

Steps:

• In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
• Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

STRAWBERRY-RHUBARB JAM

Steps:

• Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.

CROCK POT RHUBARB STRAWBERRY JAM

Steps:

• Add rhubarb, strawberries, and cinnamon stick to a slow cooker, cover, and cook on low. The strawberry jam will need about 6 hours total to cook.
• After the first hour, stir, then crack the lid to allow the steam to escape. Leave the lid cracked and continue cooking for another 4 hours.
• At the start of the 5th hour, stir in the sugar and chia seeds, turn the heat to high, then stir periodically to prevent the spread from scorching.
• At this point, you can either puree the mixture for a smoother spread or leave it chunky as shown in the pictures in the post.
• Allow the jam to slightly cool, then spoon into a pint jar. Keep refrigerated for up to a week.

RHUBARB STRAWBERRY JAM - SLOWCOOKER RECIPE

Steps:

• Add the quartered strawberries and chunks of rhubarb to your slow cooker. Cover with the sugar and cinnamon, add the lemon juice and give everything a good stir. (If you have time, leave the fruit to macerate in the fridge overnight, covered with the lid or plastic wrap. Doing this will release some of the natural pectin present in the fruit, helping the jam to set. If you don't have time, don't worry about it, you'll still get a good batch of jam!). Turn the slow cooker on low and set the timer for 7 hours. Cover with lid. After 5 hours, remove the lid so the juices can evaporate and thicken in. 1 hour later (after 6 hours total cooking time), mash the fruit using either a potato masher or a hand blender. The potato masher will give you a chunkier texture. Let the jam cook on low for another hour or until the excess of juices has evaporated. Ladle your fresh batch of homemade jam in a jar and let it cool down on the counter before refrigerating. The jam will keep for 2-3 weeks in the fridge or 6-12 months in the freezer - just make sure to use a freezer safe container if you're going that route.

STRAWBERRY RHUBARB JAM

Steps:

• In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks.

STRAWBERRY JAM IN A SLOW COOKER

Steps:

• Crush strawberries completely with a potato masher; pour into the crock of a slow cooker.
• Pour lemon juice over strawberries.
• Sprinkle pectin over strawberries.
• Let mixture stand 10 minutes.
• Stir sugar through the strawberries.
• Cook on Low for 2 hours, stirring twice while it cooks.
• Increase heat to High and continue cooking until jam thickens to desired consistency, 2 to 3 hours.

SLOW-COOKED STRAWBERRY RHUBARB SAUCE

Steps:

• Place rhubarb in a 3-qt. slow cooker. Combine sugar, orange zest and ginger; sprinkle over rhubarb. Add cinnamon stick and grape juice. Cover and cook on low for 5-6 hours or until rhubarb is tender. , Stir in strawberries; cook 1 hour longer. Discard cinnamon stick. Serve with cake or ice cream.