Directions:
- In a bowl, coarsely crush the berries by hand with a potato masher, leaving a few whole berries or chunks.
- Transfer to slow cooker; stir in the sugar and lemon juice.
- Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
- Remove the lid and turn temperature to HIGH; cook 2 to 3 hours longer, until the jam is nice and syrupy.
- Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.
- Store, covered, in the refrigerator for up to 2 months; or spoon into small plastic storage containers and freeze for up to 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.09 Kcal (746 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.53mg | 0% | |
| Potassium | 123.28mg | 3% | |
| Total Carbs | 45.1g | 15% | |
| Sugars | 40.52g | 162% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 0.72g | 1% | |
| Vitamin C | 17.3mg | 29% | |
| Iron | 0.7mg | 4% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 154.57 Kcal (647 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.33mg | 0% | |
| Potassium | 107mg | 3% | |
| Total Carbs | 39.14g | 15% | |
| Sugars | 35.17g | 162% | |
| Dietary Fiber | 3.12g | 14% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 15.1mg | 29% | |
| Iron | 0.6mg | 4% | |
| Calcium | 18.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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