This slow-cooker strawberry jam combines ripe berries, Riesling, apple, and rosemary. It is a refrigerator preserve only, not a tested shelf-stable canning recipe.
Recipe information
- Prep time: Approximately 20 minutes (estimate)
- Cook time: 12 hours
- Total time: Approximately 21 hours 20 minutes, including rosemary steeping and refrigeration
- Servings: Varies with final reduction and jar size
- Difficulty: Easy — ●●○○○
- Cost: Economical — $$
- Region/Ethnic origin: American-style fruit preserve
Ingredients
- 2 pounds very ripe strawberries, hulled
- 1 cup granulated sugar
- 1/2 cup Riesling wine
- 1 medium McIntosh apple, peeled and grated
- 1 package (1.75 ounces) low- or no-sugar fruit pectin, subject to the manufacturer’s directions
- 1 sprig fresh rosemary
Instructions
- Combine the strawberries, sugar, wine, grated apple, and pectin in a 6-quart slow cooker. Follow the pectin manufacturer’s guidance for the fruit quantity and type of pectin used.
- Cover and cook on low for 8 hours.
- Mash the berries to a chunky purée with a potato masher.
- Increase the slow cooker to high and cook, uncovered, for approximately 4 hours, until reduced to the desired consistency.
- Turn off the heat, add the rosemary sprig, and steep for 1 hour.
- Remove the rosemary and any loose needles.
- Transfer the jam to clean, shallow containers and refrigerate promptly; do not leave a large hot batch at room temperature to cool slowly.
- Chill for approximately 8 hours before serving. Keep refrigerated and use within 3 weeks, .
Storage and food safety
Do not water-bath can this recipe for pantry storage. Its acidity, pectin system, yield, and processing time have not been validated for shelf-stable canning. For home canning, use a tested recipe from a reliable preservation authority. Divide the finished jam among clean containers.
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