Place all the ingredients in a slow cooker and cook for 6-8 hours on low.
Remove lid and mash with a potato masher or puree with an immersion blender (depending on desired texture).
If mixture is too thin at this point, turn crockpot to high and prop lid halfway off so steam can escape. Continue to cook for another 1-2 hours until it reaches the desired consistency.
Once jam reaches desired texture, store it in a mason jar in the fridge for up to 7 days.
Notes
The potato masher will leave a chunkier jam while the immersion blender will create a smoother jam.Yield: 1 pint