Place the sliced strawberries, sugar, and lemon juice in the bowl of your slow cooker.

Stir the mixture until the strawberries are coated in sugar.

Cook on low for 4-6 hours, stirring occasionally, until the strawberries have softened and released their juices.

Once the strawberries are soft, use a potato masher or immersion blender to mash them to your desired consistency.

Continue cooking on low, with the lid slightly ajar, for an additional 1-2 hours, or until the jam has thickened.

Taste the jam and adjust the sweetness or tartness by adding more sugar or lemon juice if desired.

Once the jam has reached your desired consistency, transfer it to clean, sterilized jars and allow it to cool completely before sealing.

Store the jam in the refrigerator for up to two weeks, or process the jars in a hot water bath for long-term storage.