Curry-Mustard Glazed Meatballs

1 12 oz jar pineapple preserves
1 8 oz jar dijon mustard
1 8 oz can pineapple tidbits in unsweetened juice, undrained
1/2 c firmly packed dark brown sugar
1 tsp curry powder
2 1/2 lb frozen cooked Italian meatballs (about 80)

In small saucepan, combine all ingredients except meatballs. Bring to a boil. Place meatballs in 2 1/2 to 3 quart slow cooker. Stir in preserves mixture. Cover; cook on high setting for 4 hours, stirring twice. Stir well before serving.