My Amish neighbor brought jars of this stuff over, and I knew I had to copy the recipe!

In the heart of the Midwest, where the fields stretch wide and the air carries the sweet scent of ripening fruit, there’s a tradition that has been passed down through generations: the making of Amish Jam. This slow cooker version brings the simplicity and warmth of those old-fashioned kitchens into your home. It’s a recipe that speaks of summer’s bounty, preserving the goodness of fresh fruits to be enjoyed all year round. Perfect for those who cherish the art of canning and the joy of homemade preserves, this Amish Jam is a testament to the enduring love of family and the land.
This delightful Amish Jam pairs beautifully with freshly baked bread or warm, flaky biscuits. It’s also a lovely addition to a cheese platter, offering a sweet contrast to sharp cheddar or creamy brie. For a simple yet satisfying treat, try it swirled into yogurt or as a topping for ice cream. And of course, a spoonful on your morning pancakes or waffles can turn an ordinary breakfast into something truly special.
Ingredients
4 cups of mixed berries (such as strawberries, raspberries, and blueberries)
3 cups of granulated sugar
1 tablespoon of lemon juice
1 package (1.75 oz) of fruit pectin
Directions
1. Begin by washing and hulling the berries. If using strawberries, cut them into quarters.
2. Place the berries in the slow cooker and mash them slightly with a potato masher to release their juices.
3. Add the sugar and lemon juice to the slow cooker, stirring to combine.
4. Cover and cook on high for 2 hours, stirring occasionally.
Continued on next page 👇(page 2)👇