Slow Cooker Strawberries

Ingredients

32 ounces fresh strawberries, hulled and cut in half

1 cup granulated sugar, to sweeten the berries and create a syrup

1 lemon, zested and juiced, for bright citrus flavor and balance

Place the hulled and halved strawberries into the slow cooker.

Sprinkle the granulated sugar evenly over the strawberries.

Add the lemon zest and fresh lemon juice.

Gently stir everything together so the strawberries are coated with the sugar and lemon.

Cover the slow cooker with the lid.

Cook on high for about 2 hours, stirring a few times during cooking.

Once the strawberries are soft and syrupy, turn off the slow cooker.

Let the strawberry mixture cool completely.

Transfer the cooled strawberries and syrup into clean mason jars or airtight containers.

Label the jars if desired, then store them in the refrigerator for up to 2 weeks.

You can also freeze the mixture and use it later for popsicles, smoothies, desserts, yogurt, or breakfast toppings.