Ingredients
Scale
- 2 lbs fresh strawberries, hulled and diced
- 12 oz fresh or frozen cranberries
- 2 cups granulated sugar
- 1 large orange, zested and juiced
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 box (1.75 oz) powdered fruit pectin
Instructions
- Add the diced strawberries, cranberries, granulated sugar, orange zest, orange juice, cinnamon, cloves, and allspice to a 6-quart slow cooker. Stir well to combine the fruits with the sugar and spices.
- Set the slow cooker to High. Cook, uncovered, for about 3 hours. Leaving the lid off allows excess moisture to evaporate so the jam can thicken properly. Stir occasionally to prevent sticking.
- Once the fruit has broken down and is soft, use a potato masher for a chunky consistency or an immersion blender for a smoother texture.
- Whisk in the powdered fruit pectin until fully dissolved. Continue cooking on High for another 30 minutes, or until the jam has thickened to your liking.
- Turn off the slow cooker. Ladle the hot jam into clean, sterilized jars. Let them cool completely at room temperature before securing the lids and refrigerating.
Notes
This jam makes an excellent edible gift. Store in the refrigerator for up to 3 weeks or freeze for up to 6 months. For a smoother jam, strain half the mixture to remove cranberry skins before adding the pectin.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Condiment
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg