1. In your slow cooker, toss together the strawberries and sugar. Let them sit for about 20 minutes. The sugar will start pulling the juices out of the strawberries, which is exactly what we want.
2. Next, add the lemon juice and vanilla extract to the berry mixture. Give it a good stir.
3. Cover and cook on high for 2 hours. If your slow cooker runs hot, keep an eye on it so it doesn’t bubble over.
4. After 2 hours, remove the lid and give it a stir. Smash the strawberries with a potato masher for a rustic texture, or use an immersion blender for a smoother finish—it’s your jam, your rules!
5. With the lid off, cook on high for another 1 to 2 hours or until your Jam has reached the desired thickness.
6. Let it cool in the slow cooker, then transfer to mason jars or airtight containers. It’ll thicken up a bit more as it cools.
