Slow Cooker Strawberry Jam

Slow Cooker Strawberry Jam
**Ingredients:**
– 1kg fresh strawberries, hulled and halved
– 500g granulated sugar
– 2 tbsp lemon juice
– 1 tsp butter (to reduce foaming)
**Method:**
Tip the strawberries, sugar and lemon juice into the slow cooker and stir gently to combine. Cook on high with the lid slightly a jar for about three to four hours, stirring occasionally, until the fruit breaks down and the mixture turns glossy and thick. Stir in the butter towards the end to settle the foam. Mash lightly with a spoon for a chunkier texture, or blend for smooth jam. Ladle into sterilised jars while hot, seal tightly and leave to cool completely before storing.