Slow-Cooker Strawberry Jelly

Together with almond butter, they make the perfect pair—“AB and J” (almond butter and jelly).

Serves: 24Hands-on: 5 minutesTotal: 5 hours 35 minutesDifficulty: Easy

Serves: 24


  • 1½ quarts ripe strawberries, washed and hulled
  • 3¾ cups honey
  • ¼ cup lemon juice


  • Place the strawberries in a 4-quart slow cooker. Stir in the honey and lemon juice. Cover and cook on high for 2½ hours, stirring twice.
  • Uncover and continue cooking for 2 more hours or until the preserves have thickened, stirring occasionally.
  • Ladle into hot, sterilized ½-pint jelly jars, seal, and store in the refrigerator for up to 2 weeks.