Slow cooker blackberry jam is an easy crock pot recipe to make. Just add the ingredients and it will cook itself. Add nutmeg & your PB&J will be delicious!
Ever since I bought a crock pot and made my vegan bolognese recipe, I have been addicted to it!
Recently, I was guilty of making this homemade blackberry jam at 11pm on a Wednesday night. There is nothing wrong with that, right?
My brain is buzzing with all kinds of crock pot recipes.
I am kicking myself for not having a slow cooker before because it is so convenient.
When I was in NJ, I used to make jam all the time. Good fruits are only available in good weather, so, I would get my fill of them in the summer.
Any fruit I had left over would turn into a jam, marmalade or jelly. My favorite was a peach and apricot jam. That is the first thing I plan to make when I get back to NJ.
Early in the life of this blog, I made a tomato and raspberry jam that was absolutely scrumptious.
Whenever I have a few cherry tomatoes left over, I turn them into a raspberry jam.
The secret to a good jam recipe is a secret ingredients. This strawberry jam by Smucker’s had pepper flakes in it. My recipe has a dash of nutmeg and that makes the blackberry jam so yummy!
The best thing about owning it is that I can make all kinds of easy slow cooker recipes. I am thinking of creating a soup recipe next. It is just in time for an upcoming cold winter.
What is your favorite jam recipe to make at home?
Crock Pot Blackberry Jam
Ingredients
- 2 cups blackberries fresh not frozen
- 2 cups sugar
- 2 Tbsp lime juice freshly squeezed
- 1 tsp nutmeg freshly ground
Instructions
- In a small crock pot, add 2 cups (500g) of blackberries
- The sugar part is tricky because it depends on the ripeness of your blackberries. See notes
- Add 2 Tbsp of lime juice. I used freshly squeezed lime juice
- Add 1 tsp of freshly ground nutmeg
- Cover the top and let it cook on high for about 2 hours. Stir occasionally
- After 2 hours, turn it to low and cook it with the lid open
- Cook for about 1 hour or until it start to have a jelly consistency
- Turn off heat and let it cook
- If it feels clumpy, use a hand blender for about 20 seconds
- Transfer to a glass bottle and refrigerate after it has cooled
Can you hot water bath them instead of refrigerating ?
Hello Sherry. Sure, you can seal them using a hot water bath too. I should have done that, lol. Either way is fine.
Can you do this recipe with strawberries?
Hello Rebecca. Yes, you can make it with Strawberry jam. I think you may need to add a little extra sugar, depending on the sweetness of your strawberries.
I am on the last hour. It’s still pretty runny, but sweet enough with the 1.5 cup of sugar. What does the lime juice and nutmeg do for it. What makes it jell. Can you let it cool down completely in the crock pot? Do you strain it?
Hello Suzanne. If its still runny, keep the crock pot going until most of the liquid has dissipated. Then, keep it in the crock pot for about an hour before transferring it to glass jars. yes, the cool down process will help jell it.
mine didn’t thicken at all
Sorry to hear that. Did you leave it in the slow cooker for a while after it was done cooking? Let me know what you did and I can help you make it better next time.
Jam is one of my favorite things to make. Everyone loves fresh jam as gifts and it’s so delicious! This recipe looks amazing. I can’t wait to give it a try!
Thank you, Debra. I plan to give it as a gift to a few people! 🙂