Tag Archives: slow cooker

Slow Cooker Peach Jam

Slow Cooker Peach Jam

My last post about peaches this year. I’m not sure how it happened, but we used all the peaches! In two days, my daughter starts Kindergarten, and it seems fitting that preserving the last of the peaches co-insides with the beginning of the school year. She wants a peach jam sandwich for lunch everyday!

I bought new fancy Ball jars for this jam recipe. I also used a few mason jars I had laying around, that are a bit bigger.

This recipe can simply be made and stored in the fridge for up to one week. Only make the amount your family will eat in one week’s time if you use this approach.

I’m no expert on canning, I used the information found here. I enjoyed the canning process, although I think there is a learning curve to this, and I need some of the more fancy tools, too!

4 Pounds fresh peaches
3 Cups sugar
6 Tablespoons Ball no sugar needed fruit pectin
Juice of one lemon

Blanch, peel and remove pits from fresh peaches as described in my Peach Crumble post.

All the prepared peaches, sugar, fruit pectin and lemon juice into a slow cooker.

Cook on low 6-8 hours.

Use a potato masher to coarsely mash the peaches, so that some small chunks remain.

If canning, follow instructions on how to can, here.  If serving right away, allow to cool, and serve. Refrigerate leftovers for up to one week.

A note on the color of the peach jam: I made two batches. Batch 1 came out much darker than batch two.  The only difference is that I cooked batch 1 for 8 hours, batch 2 for 6 hours. If I make peach jam again (probably next year!), I hope I remember to watch and see if the 2 hour difference really is what made the first jam darker.


Slow Cooker Pork Stew


Today I took a trip to our grocery store to return some coconut almond milk blend that my husband bought by mistake. Looks delicious, but Nathan and I don’t eat almonds or any tree nuts. Oops! I saw a 4 pound package of chopped pork shoulder for a great price, and knew I had to make a meal around it. We have a ton of snow on the ground, so a nice slow cooker stew seemed perfect for this cold winter day!

4 Pounds of chopped pork shoulder, bones included
2 Large or 4 small white potatoes, cut into 2 inch pieces
1 Small onion, cut into 2 inch pieces
4 Carrots, cut into 2 inch pieces
3 Celery stalks, cut into 1 inch pieces
3 Cloves garlic, smashed
1 Inch piece of ginger, peeled and grated
1/4 Cup brown rice flour plus more if needed
1-2 Cups water
1 Box Pomi chopped tomatoes, about 24 oz
2 Bay leaves
1 Tsp Chinese 5 Spice
1 Tsp Allspice
Fresh parsley, coarsely chopped, to serve.
Salt and Pepper to taste

Cauliflower as optional side vegetable

Wash and chop potatoes, carrots, onion, celery, garlic and ginger.  Add vegetables to the bottom of slow cooker. Over top of the veggies, sprinkle 2 tablespoons brown rice flour and 2 bay leaves. In a large mixing bowl, combine pork shoulder chunks, 2 tablespoons brown rice flour, Chinese 5 spice, allspice, salt and pepper. Toss until meat is coated. If the meat needs more flour, sprinkle more, 1 tablespoon at a time, until nicely coated. Add meat over the vegetable layer in the slow cooker. On top of that, pour 1 or 2 cups water. (I used 2 cups and mine came out with a lot of soupy broth. Less water would make this more stew-ish). On top of all that, add the Pomi chopped tomatoes. Cover and cook on high for 6 hours, until the meat is falling off the bones. I stirred this once after about 4 hours to make sure everything was mixed well together. After 6 hours, discard bay leaves and sprinkle with chopped parsley. If you prefer shredded pork, it should easily shred now.

Tastes great with cauliflower! Cut up florets and boil in salted water for 8 minutes, until tender. Drain and serve over pork stew. Yum!