I really love strawberries. Especially this time of year when they are so readily available! I have been buying the huge containers of fresh strawberries at Costco (I think they are 5 pounds?), and putting them in everything! Yogurt, strawberries and goat cheese, strawberry ice cream, just plain strawberries … I just love them!
If I can’t get through them before they start to go bad, I have been cutting off the stems and freezing them for use in smoothies, muffins, whatever I feel like!
This week, I decided to try making strawberry jam in the crockpot! It is pretty low maintenance, you just put them in on low, and then in about an hour, you can start to smell them! They smell so good cooking!
Strawberry Apple Jam in the Crockpot
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6 pounds strawberries, stems cut off, and cut in fourths
4 apples, the peel left on, and the seeds removed, cut in slices
2 lemons, juiced
1 package no sugar pectin
Cut up the strawberries, and place in the crockpot. Take a potato masher, and mash them down as much as you can.
Add in the apples and lemon juice, and cover the crockpot. Cook on low 4-6 hours, stirring occasionally.
Remove one cup of the “juice” that the cooked strawberries will yield.
Place that in a medium saucepan over medium heat, and bring to a boil. (It won’t take long, because the juice will already be warm.). When the strawberry juice comes to a boil, add in the package of pectin. Boil for just 1 minute, and then add that mixture to the crockpot.
With an immersion blender, blend the mixture until it is as smooth, or as chunky, as you would like it to be. I made my jelly rather smooth. If you don’t have an immersion blender, just blend it in batches.
Stir, place the lid back on the crockpot, and cook another 30 minutes to 1 hour.
The jelly will not fully “jell” until it is cool. Place in jars with tight fitting lids and store in the fridge or freezer.
Makes 8 cups
Good on practically anything!
This jam is a little tart, but I think it is totally fine without any additional sugar. However, you can adjust to your taste.
The muffins are vegan, gluten free chocolate banana muffins I only slight adapted (to make them grain free as well) from The Diva Dish. So good!
The next morning, I had some blood drawn to have some tests run (everything is fine, I think! I haven’t gotten the results back yet!). I had to fast for 12 hours (it turned out to be more like 15), and I was starving! I decided to start some cereal in the crockpot the night before, and I am so glad I did! When we got back from the appointment, breakfast was ready!
Amaranth and Quinoa Breakfast Porridge
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1 cup amaranth
1 cup quinoa
1/2 cup cherry infused craisins
4 cups unsweetened vanilla almond milk
Combine all ingredients in the crockpot.
This is amaranth – it is a very tiny seed (not a grain!). I don’t like cooking it by itself, because it is so tiny – it takes so much of it to yield much of anything!
Cook overnight, or 8-10 hours.
Serve with strawberry jam! Makes 4 servings.
I did not add any sugar to this either – the sweetened dried cranberries had enough that flavored the porridge. And the best part – my husband, who adds sugar to everything – said this didn’t need any sugar! Score!
Have a great day!