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Home » Slow Cooker » Slow Cooker Cherry Jam

Slow Cooker Cherry Jam

July 16, 2015 by Judith Hannemann

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Slow Cooker Cherry Jam | bakeatmidnite.com | #slowcooker #crockpot #jam #jelly
Slow Cooker Cherry Jam

This easy peasy cherry jam cooks to perfection in your slow cooker!

Cherries have been on sale here for a couple of weeks at ridiculously low prices.

 

Slow Cooker Cherry Jam | bakeatmidnite.com | #slowcooker #crockpot #jam #jelly
Like nothing you buy in the store!

I took advantage of these sales ($1.99 and $1.88 per pound) because I love cherries but not at the regular price, so I don’t eat them often.

Since I went a little hog wild with buying them and I surely couldn’t eat all of the 10 or so pounds that I probably bought, I was looking for something to do with them.

 

 

Slow Cooker Cherry Jam | bakeatmidnite.com | #slowcooker #crockpot #jam #jelly
No artificial ANYTHING

I just did an internet search and happened upon this stupidly easy recipe on food.com. I also found the greatest and most efficient way to pit the cherries–use a bottle like a soda or beer bottle and a chopstick. You rest the bottom of the cherry in the mouth of the bottle (having the stem side facing up) and just pop the pit out with the chopstick. There’s hardly any mess either.

This jam isn’t processed in a waterbath because it doesn’t make much and will last in the refrigerator for the shelf-life of the jam–if the jam lasts that long–approximately 2-3 weeks.

 

Slow Cooker Cherry Jam | bakeatmidnite.com | #slowcooker #crockpot #jam #jelly
So good, it won’t last

I used my 5 quart round slow cooker to make this, and as I make note in the directions, I did the second half of the cooking process for 3 hours because I like a substantial jam. If you don’t, cook for less. It won’t be set up when it’s hot, you just have to judge by the liquid–if it’s syrupy, it’s probably done. This congeals as it cools.

 

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Slow Cooker Cherry Jam

This easy peasy cherry jam cooks to perfection in your slow cooker!
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Slow Cooker
Cuisine: American
Keyword: cherry jam, jam
Servings: 1 n/a
Calories: 2047kcal
Author: Judith Hannemann

Ingredients

  • 4 cups pitted cherries
  • 2 cups sugar
  • 2 tbsp fresh lemon juice
  • pinch of salt
  • 3 tbsp fruit pectin the dry kind like Sure-Jel

Instructions

  • Place cherries, sugar, lemon juice and salt in the slow cooker. Stir gently and let this sit for 15 minutes so the sugar starts dissolving.
  • Sprinkle pectin on top, do NOT stir.
  • Cover and cook on low for 2 1/2 hours, stirring twice during the cook time.
  • Remove the lid and set the cooker to high and cook an additional 2-3 hours or until the liquid is of a syrupy consistency.
  • NOTE: I cooked mine 3 hours on high and the liquid coated the back of a spoon–I like a thicker jam. Cook less if you want a looser consistency.
  • My yield was 3 half-pint mason jars–aka jelly jars.

Nutrition

Serving: 1person | Calories: 2047kcal | Carbohydrates: 530g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 1225mg | Fiber: 15g | Sugar: 471g | Vitamin A: 353IU | Vitamin C: 50mg | Calcium: 72mg | Iron: 3mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!





Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Slow Cooker Tagged With: cherry jam, crock pot, fruit preserves, slow cooker

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Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Dani says

    July 28, 2015 at 11:41 pm

    any particular kind of cherry i should use?

  2. Judith Hanneman says

    July 28, 2015 at 11:55 pm

    I just used the plain old kind they sell in the produce dept for eating–I think they're bing cherries, Dani

  3. milena nikolovski says

    December 29, 2015 at 5:46 am

    My slow cooker does NOT cook without the lid on

    • Judith Hanneman says

      December 29, 2015 at 4:59 pm

      Never heard of one that doesn’t. You can probably cook it on the stovetop using the same directions.

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