Ingredients
Fruit
- 24 oz. fresh cranberries (about 6 cups)
- 16 oz. fresh strawberries
Spices and Sweeteners
- 1½ tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ½ tsp. ground cloves
- ¼ tsp. ground ginger
- 2 cups brown sugar
Instructions
- Combine Ingredients: Add the fresh cranberries, strawberries, ground cinnamon, nutmeg, cloves, ginger, and brown sugar into the slow cooker. Stir everything together to mix the ingredients evenly.
- Cook the Jam: Set the slow cooker to HIGH and cook the mixture for 4 hours. Do not open the lid during the cooking time to maintain heat and ensure proper cooking.
- Blend to Jam Consistency: After 4 hours, transfer the cooked fruit mixture from the slow cooker to a blender or use an immersion blender. Pulse the mixture gently until it forms a jam texture. Be careful not to over-blend, or else it will turn into cranberry butter.
- Cool and Store: Allow the jam to cool completely. The jam will naturally thicken as it cools due to the pectin in the cranberries. Once cooled, store the jam properly in jars or containers for use or gifting.
Notes
- Do not open the slow cooker lid during the 4-hour cooking process to maintain even heat.
- Use an immersion blender if you want more control over the jam texture and to avoid over-blending.
- The jam thickens further as it cools, so don’t worry if it seems thin right after blending.
- This jam is perfect for holiday gift jars or to spread on toast during festive breakfasts.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Jam/Jelly
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
