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
- 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.