Crockpot Strawberry Raspberry Jam is an easy way to capture a taste of summer to enjoy all year. Fresh strawberries and raspberries are cooked with sugar and pectin in a slow cooker until the mixture thickens into a bright, jammy spread.
Fresh strawberries and raspberries combine with sugar and pectin, then simmer gently in a slow cooker. This method means you don’t have to stand over a hot stove—perfect for summer.
Use this homemade jam on biscuits, waffles, toast, or a classic PB&J sandwich. It’s also delicious on baked brie or mixed into yogurt. When raspberries are in season, this is one of the simplest, most satisfying preserves to make.
Making Jam in a Crockpot
If you’ve never made jam before, the crockpot method is an excellent introduction. It’s forgiving and requires minimal hands-on time: combine the ingredients in the slow cooker, set it to high, and stir occasionally until the sugar dissolves and the mixture thickens.
There are differences between crockpot jam and stovetop jam. Stovetop recipes aim for 220ºF—the gelling point for sugar and pectin—while crockpot jams often never reach that exact temperature. For slow-cooker jam, focus on fully dissolved sugar and a thickened texture rather than a thermometer reading.
Crockpot Strawberry Raspberry Jam Recipe
This recipe is beginner-friendly. After cooking, transfer the jam to jars and freeze for long-term storage, or process jars in a water bath if you prefer shelf-stable preserves. If you plan to use the jam soon, refrigerate it; it will keep about three weeks in the fridge, several months in the freezer, or up to a year on the shelf if properly canned.
Grab My Favorite Tools
Below are tools I often use when making jam.
Ingredients
Here’s what you’ll need to make Crockpot Strawberry Raspberry Jam:
- Fresh strawberries – Local, ripe strawberries give the best flavor and natural sweetness.
- Raspberries – Fresh raspberries add bright tartness and texture.
- Granulated sugar – The sugar amount is important for proper gelling; measure carefully.
- Classic pectin – Use regular pectin as specified for the recipe to ensure the jam sets correctly.
How to Make Crockpot Strawberry Raspberry Jam
- Prepare: Wash and sterilize mason jars and lids by boiling them or running them through the dishwasher sterilize cycle. Rinse the berries, slice the strawberries, and lightly mash them so they break down during cooking.
- Make the jam: Add the prepared strawberries, raspberries, sugar, and pectin to the crockpot. Cook on high for 2–3 hours, stirring every 30 minutes. The jam is done when the sugar is fully dissolved and the mixture has thickened.
- Store the jam: Carefully ladle hot jam into sterilized jars, seal, and let sit at room temperature for 24 hours. For long-term storage, freeze the jars or process them in a boiling water bath for shelf stability.
FAQ
Yes. This crockpot method is beginner-friendly because it relies on dissolving the sugar rather than reaching a precise temperature; stir regularly and watch for the sugar to fully dissolve and the mixture to thicken.
Substituting pectin is not recommended for this recipe. Pectin and sugar interact to make jam set; if you prefer a pectin-free jam, use a recipe specifically developed for that method to avoid a failed batch.
Yes. Crockpot jam often looks slightly loose while hot but will firm up as it cools. To test, chill a spoon in the freezer before cooking, drop a small amount of jam onto it, freeze for a few minutes, and check the set.
If you enjoy this crockpot jam, try other fresh strawberry recipes for more seasonal inspiration.
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Crockpot Strawberry Raspberry Jam
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Ingredients
- 2 cups crushed fresh strawberries
- 2 cups raspberries
- 5 cups granulated sugar
- 4 1/2 tbsp classic pectin
Instructions
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Sterilize jars and lids by boiling or using your dishwasher’s sterilize cycle.
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Rinse the berries. Slice strawberries into halves or quarters and crush them with a potato masher; smaller pieces cook down more evenly in the crockpot.
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Add crushed strawberries, raspberries, sugar, and pectin to the crockpot and stir to combine.
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Cook on high for 2–3 hours, stirring every 30 minutes. The jam is finished when the sugar has completely dissolved and the mixture has thickened.
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Ladle the hot jam into prepared jars, secure lids, and let the jars sit at room temperature for 24 hours before storing in the freezer or processing in a water bath for shelf storage.
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If you choose to process the jars in a boiling water bath, they can be stored on the shelf for up to 1 year. Unsealed jars should be refrigerated.
Notes
Tips: Measure sugar and pectin accurately. Use low-sugar pectin if you plan to reduce sugar. Crockpot jam tends to set slightly thinner than stovetop jam, so expect a softer set when hot; it firms as it cools.
Avoid cooking for excessively long periods. Extended cooking can lead to caramelization and darker flavor. Stir every 30 minutes for best results.
Check jar seals before shelving; unsealed jars should be refrigerated and consumed within a few weeks.
Nutrition
More Reader Favorite Crockpot Recipes
If you enjoy this jam, try other slow cooker favorites for easy meals.
- Crockpot Chicken and Noodles
- The Best Crockpot Pulled Pork
- Crockpot Ravioli Lasagna
- Crockpot BBQ Chicken
- 4-Ingredient Crockpot Chicken Tacos