Guest post by Kelly of New Leaf Wellness
Did you know that you can make homemade blackberry jam in your slow cooker? You can, and it’s so easy!
To make slow cooker blackberry jam, all you need to do is combine fresh blackberries, sugar, fruit pectin, and lemon juice in your slow cooker.
Not only is this slow cooker blackberry jam easy to make, it contains half as much sugar as traditional homemade jams and store-bought jams and jellies. I use an all-natural, premium pectin called “no sugar needed fruit pectin” to thicken my jam instead of all the sugar needed to thicken jams made with classic fruit pectin.
You’ll also be glad to know that this slow cooker blackberry jam is high in Vitamin C and dietary fiber and low in fat, cholesterol, and sodium. It’s gluten-free and absolutely delicious!
Save money by buying blackberries on sale this summer and canning your jam to eat year-round. I tried simple water bath canning last summer and loved sharing my preserved jams with my family and friends.
Slow Cooker Blackberry Jam
Yield 48 ounces
- 4 pounds of fresh, ripe blackberries
- 3 cups of sugar
- 6 tablespoons of "no sugar needed" fruit pectin (I use "Ball Low or No-Sugar Needed Pectin")
- The juice from one lemon (about 1/4 cup)
- Combine all ingredients in your slow cooker.
- Cover, and cook on "low" for 6-8 hours. (The time depends on the size and strength of your slow cooker.)
- Mash to desired consistency. (I use a simple hand potato masher.)
- Cool, and serve.
This homemade jam tastes great on sandwiches, oatmeal, and pancakes. Sometimes, I even mix it with barbecue sauce to marinate chicken!
Have you ever tried making your own jam? Please share in a comment below!
Dr. Kelly McNelis is a psychologist-turned-blogger for New Leaf Wellness. She lives in Pittsburgh, PA with her husband and three young daughters and makes most of her money selling cookbooks. You can connect with Kelly on Facebook, Instagram, and Pinterest.