1 10-ounce jar of plum jam or preserves
1 2/3 cups barbecue sauce (use your favorite)
32 ounces cooked smoked sausage (use whatever variety you like, a jalapeno type sausage works well in this recipe, cut into bite-size pieces)
In a 3 1/2- or 4-quart slow cooker combine the jam and barbecue sauce mix well.
Add the sausages and stir to coat with the sauce. Cover and cook on low-heat setting for 5 to 6 hours or on high for 2 1/2 to 3 hours.