This strawberry jam recipe couldn’t be any easier. Grab your strawberries, basil, chia seeds, lemon juice and dates for this healthy and easy all-natural slow cooker jam recipe. The best part – there’s no added sugar!
That’s right, no added sugar! Like my Slow Cooker Fruit Jam, this recipe utilizes dates as a natural sweetener rather than honey or sugar which also makes it paleo and whole 30 compliant. Chia seeds not only serve as a thickener but they’re full of nutrients. They’re not known as one of the healthiest foods on the planet for nothing.
You can find a variation of this recipe in my first cookbook, The Easy & Healthy Slow Cooker Cookbook. You can use your preferred fruit but personally I think strawberries go best with basil. Peach might be my second choice. If basil isn’t your thing then simply omit it.
No added liquid. That’s right, outside of the lemon juice, you don’t need to add any liquid to this. I know you’ll be tempted to. Don’t. Once the fruit starts to cook down, you’ll see it’s not needed. Your jam will thicken overnight so keep that in mind as well.
Throw all the ingredients in, stir and let it cook. That’s it!Print
Slow Cooker Strawberry Basil Jam (Paleo/Whole30)
- Prep Time: 5 mins
- Cook Time: 2 hours
- Total Time: 2 hours 5 mins
- Yield: 6 servings
- 1 lb fresh strawberries, hulled and sliced
- 1/4 tsp lemon juice
- 2 tsp chia seeds
- 3-4 small dates, pitted and chopped
- 1/4 cup fresh basil, chopped
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 1-2 hours or LOW 2-3. You’ll know it’s done when the strawberries and dates are soft.
- Using an immersion blender, potato masher or even a spoon, mash the jam until it’s your desired consistency.
Add jam to a container with a lid (mason jar preferred). Cool and store in the refrigerator until ready to use.
I used a 2-quart slow cooker but you can easily double this and use a 4-quart slow cooker.
This strawberry basil jam can be stored in an air-tight container in the refrigerator for up to 2 weeks.
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