Crockpot Strawberry Jam

Ingredients

4 Pints Fresh Strawberries

2 Tablespoons lemon juice

4 Cups Sugar

1 (1.75 Oz.) Package Powdered Fruit Pectin

Instructions

1. Rinse strawberries, hull and slice and place in a 5-6 quart crock-pot.
2. Add remaining ingredients (lemon juice, sugar & pectin) and stir everything together.
3. Cover crock-pot and cook on low for 1 hour and then stir well.
4. Cook an additional 1 hour and stir well again once more.
5. Increase heat to high and cook an additional 2 to 3 hours until the jam is the desired consistency. (See note)
6. Store finished jam in refrigerator for up to 2 months, in the freezer for up to 1 year or process in a hot water bath canner for 20 minutes for long term storage.
   

Notes

Before starting your jam place 2-3 saucer size plates in the freezer. To test jam doneness place a spoonful of jam on the cold plate and wait a minute or two. Push the puddle of jam with your finger to see if it is setting yet. If the jam is still runny and saucy cook it longer.

Read more at http://crockpotladies.com/crockpot-strawberry-jam/#yuqIItJVYl0PDeUs.99