So, yeh, strawberry jam in your slow cooker; flavored with a bit of sweet German wine and rosemary. Not too, too bad. And definitely worth the time to make, just don’t expect a lot of jam from your two pounds of strawberries – I got mebbe a pint total, spread out across several small containers.
The nice folk at Cooking Light magazine called for using “pectin for less- or no-sugar recipes” and all I had on hand was plain ole liquid pectin. Seemed to work a treat, so you do what you want.
Cover and cook on high for four hours, then remove the cover and continue to cook for another 90 minutes.
Mash the fruit to a pulpy purée, turn off the heat, then add the rosemary sprig and set aside to rest for an hour or so.
Use as you will.
I like mine on a toasted Bay’s English muffin, but we were fresh out, so a lightly toasted multi-grain sammich thin did an admirable job as a replacement.