In last week’s #makedoandmendhour, there was a thread all about alternative jam making methods, including using a slow cooker. I was intrigued by this, and ran off to Google it. And found some recipes for slow cooker strawberry jam.
Now, I wanted to make gooseberry jam, as the gooseberry bush from mum and dad’s old allotment is now in pride of place in our front garden. But I was undeterred at not being able to find a specific recipe, and just followed the recipe that I used last year, but chucked it all in the slow cooker instead…
I put it all in about 12.30pm. Turned the heat to low, while the jam dissolved and waited with much excitement.
About 3 hours later, the sugar had finally dissolved, and I turned the heat up to HIGH, and waited.
About 9pm, it was still looking like very runny gooseberry compote, and I was a bit worried about leaving it on all night.
So I turned it off, and went to bed.
After about an hour of a ‘rolling boil’ and then juice of 2 lemons later, it finally started to wrinkle!
So a fail for the slow cooker, but at least I managed to rescue it, and got 7 jars of yummy gooseberry jam.
Anyone else had any success with Slow Cooker Jam?