Begin by thoroughly washing and hulling the strawberries, removing the green stems for a clean base. Chop them into quarters for easier cooking and place them in your slow cooker.

In your slow cooker, add the chopped strawberries alongside honey, sugar, lemon juice, and a pinch of salt. Stir gently to coat the strawberries evenly.

Cover your slow cooker with the lid and set it to cook on low for 6-7 hours, stirring occasionally.

After the cooking period, carefully remove the lid and use an immersion blender to puree the mixture until smooth.

Continue cooking the blended mixture uncovered on low for an additional 1-2 hours, stirring occasionally.

Once thickened, remove from heat and gently stir in the vanilla extract. Allow to cool slightly before transferring to sterilized jars.