We do not recommend using a crock pot or slow cooker to make jam or jelly with Pomona’s Pectin. The pectin is deactivated by extended cooking, so the jam or jelly will not jell properly.
One of the good things about Pomona’s is you don’t need to cook the jam for a long time. You bring the fruit mixture to a full boil (either slowly or more quickly), add the pectin-sweetener, stir vigorously for a minute or two, bring back to a full boil, remove from the heat, jar, and water bath the jars.
Since the cooking time on a stove top with Pomona’s is so short, there is nothing to be gained by using a crock pot or slow cooker and much to lose in terms of destroying the pectin.
If you are making jam or jelly without added pectin and are trying to achieve a jell by extended cooking of the mixture, a crock pot or slow cooker might have something to offer.
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Posted in: 6. Questions About Jam-Making Equipment and Water Bath Canning