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A lidded jar full of slow cooker strawberry rhubarb jam.

Crockpot Strawberry Rhubarb Jam

This crockpot strawberry rhubarb jam strikes the perfect balance between sweet and tangy. Fresh strawberries mellow the rhubarb while a touch of vanilla rounds out the flavor, creating an easy homemade jam that's bright, fruity, and full of summer flavor - no complicated canning required.
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Author Kori
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Sauces and Condiments
Cuisine American
Servings 40
Calories 31 kcal

Equipment

Ingredients
  

  • 5 cups strawberries (quartered)
  • 3 cups rhubarb (sliced into ½-inch pieces)
  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 (1.75-ounce) box low-sugar powdered pectin
  • Pinch kosher salt

Instructions
 

  • Add the strawberries, rhubarb, sugar, lemon juice, and salt to the crockpot. Stir to combine.
    Adding all the ingredients to an oval white slow cooker to make crockpot strawberry rhubarb jam.
  • Cover slightly ajar and cook on HIGH for 3 to 4 hours, stirring occasionally, until the fruit is very soft and broken down.
    Slow-cooking strawberry-rhubarb jam in a white crockpot.
  • Use a potato masher, immersion blender, or carefully use a countertop blender to process the fruit to your desired consistency.
    Using an immersion blender to blend the strawberry rhubarb jam crockpot recipe.
  • Stir in the vanilla extract and pectin until fully incorporated. Continue cooking on HIGH, uncovered, for 20 to 30 minutes, stirring occasionally.
    Whisking vanilla and pectin into the crockpot strawberry rhubarb jam.
  • Turn off the crockpot and let the jam cool completely. It will continue to thicken as it cools and chills. Transfer to clean jars or airtight containers and refrigerate.
    Transferring the slow cooker strawberry rhubarb jam to a clear lidded jar.

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
CROCKPOT COOKING TIPS: Every slow cooker heats a little differently, so cooking times can vary. Once you know how your crock pot runs (hotter or cooler), you can adjust as needed.
RECIPE TIPS: Leave the lid slightly cracked during cooking so excess moisture can escape and help the jam reduce. If you prefer a smoother jam, blend thoroughly before adding the vanilla and pectin. If you don't have an immersion blender, carefully use a countertop blender instead. The jam will be very hot, so work in batches if needed and place a towel over the lid while blending to help prevent hot splatters and burns.
VARIATIONS: Add ½ teaspoon cinnamon for a warm flavor twist, or substitute orange juice for the lemon juice. For a slightly sweeter jam, increase the sugar to 1 cup.
SERVING SUGGESTIONS: Spread on toast, biscuits, English muffins, or scones. Spoon over cheesecake, vanilla ice cream, pancakes, waffles, or yogurt.

Nutrition

Calories: 31kcalCarbohydrates: 8gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 55mgFiber: 1gSugar: 6gVitamin A: 12IUVitamin C: 12mgCalcium: 11mgIron: 0.1mg
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