I stumbled across this blog post about strawberry jam in the crockpot. I was going to just cut up my extra strawberries and put sugar with them to make sauce, but this other thing sounded like a nice change from the norm. She found a recipe on the internet that didn't use pectin--instead used lemon juice. That worked for her. Well, I don't have pectin OR lemon juice, so I scoured the comments (most of the time, a gold mine) and found someone said that the lemon juice is what prevented botulism, and citrus fruits do the same thing. Several other people also mentioned using an apple instead of lemon juice, and that DID work for me. So I cut up my ginormously huge strawberries (1 and 1/3 pounds):
and cut up an apple and opened a can of pineapples with 100% juice:
I turned my crockpot on high for about 4 hours, then opened the lid and mashed everything up (the pineapples were still chunks, but they mashed up pretty well).
I tasted it and it did need sugar (the other lady put in 4 cups, but a lot of commentors said they put in 2 cups and next time they'd put in even less). So I put 1 cup of sugar in. It's definitely not sweet-sweet like jelly, but it has just enough sweetness to be sweet. :-) It made approximately 16 oz of "jam". One container is in the fridge to be enjoyed now, the other's in the freezer.
(P.S. I didn't put a link to the other lady's post because she takes the name of the Lord in vain and I didn't want to link to that. If you really want to find it, I'm sure you can google "strawberry crockpot no pectin" or something to find it, but I changed the recipe enough, I think, that hers was merely inspiration.)
Who am I, you ask?
In 2006 I had a stroke, and every day my husband encourages me to use my remaining brain cells to the best of my ability. I love to organize, make crafts, and go on adventures (safe ones). I hope that through my blog posts, you will be encouraged to accept and make the best of challenges God throws at your life.