I was reading through "not your mother's slow cooker" and came across recipes for jams and jellies. I've never made jam before, mostly because I'm afraid of canning and killing us all with some horrible germ, but this makes small batches that you keep in the fridge.
2 pints blackberries, rinsed
2-3 cups sugar depending on taste
3 tablespoons lemon juice
In a med sized bowl mash berries with potato masher or give a few whirls in the food processor. Leave some whole berries or chunks. Transfer to slow cooker, stir in sugar and lemon juice, cook on low 2 1/2 hours, stirring twice.
remove lid, cook on high for 2-3 hours until nice and syrupy
ladle into jar or jars, let stand and cool, refrigerate up 2 months
I used less sugar because I like my jam a little tarter, and used a food mill to take out the seeds. You can press it through a sieve too, if you want it seedless.
I couldn't wait and had some with toast and butter, it was so good!