Grab your strawberries and rhubarb and start cutting them into large chunks. The farm where we went strawberry picking sold rhubarb as well so it worked out perfectly for this recipe.
Place half the strawberries and rhubarb in your slow cooker and sprinkle with half a cup of sugar. Then add the other half of the strawberries and rhubarb and sprinkle with the remain sugar and cinnamon.
Set you slow cooker on low for 6 - 7 hours. After four hours of cooking, remove the lid but allow the mixture to continue to cook. This will cause some of the liquid to evaporate out.
Around 5 hours cooking time, get out your potato masher and mash up the mixture as best you can. I like the jam to be nice and chunky, but if you prefer a smoother consistency then you could always transfer the mixture to your blender.
Spread your strawberry rhubarb jam on toast or serve it warm over vanilla ice cream or add it to your favorite yogurt and granola.
Recipe by The Cottage Mama at https://thecottagemama.com/2013/06/slow-cooker-strawberry-rhubarb-jam/