Easy blueberry jam made in the slow cooker.
- 4 cups fresh blueberries
- 4 tsp. lemon juice
- 6 sprigs fresh thyme
- 2/3 cup sugar
- Toss all ingredients together in a slow cooker. Cover and cook on low for 2-3 hours.
- After 2-3 hours, remove slow cooker cover and stir jam. Cook uncovered for an additional 2-3 hours until jam has thickened to your desired consistency. Serve immediately with crostini and goat cheese (pictured) or let cool and store in the fridge for up to a week.
For a smoother jam, give finished jam a whirl in a blender to break up any large pieces of blueberry. You could also use a potato masher or immersion blender.
Use frozen blueberries if fresh aren’t in season.
This jam freezes well! I like to put it in small mason jars and freeze to use throughout the year.
This recipe has not been scientifically tested to determine pH levels or its acceptability for canning. If you would like to preserve it, I recommend freezing.
For a processed-sugar-free version, use pure maple syrup in place of the sugar! I recommend using 1/3 cup since you don’t want the maple to overpower the berries.
Make this jam recipe in a saucepan on the stove if you don’t want to use a slow cooker. Cook it over low heat for up to an hour – keep an eye on it as it will cook much more quickly on the stove than in the slow cooker.
Use any berries you like in place of the blueberries – I love making slow cooker jams because it saves me from having to turn on the stove in the hot weather!
This jam does better in smaller slow cookers. If you have a large slow cooker, you may need to reduce the cooking time – just keep an eye on it!
This recipe is very forgiving – halve it for less jam or double it for extra!