Description
Homemade preserves are a true delight, and this Slow Cooker Rhubarb Sweet Chili Jam stands out for its unique combination of tart rhubarb and sweet chili heat. Perfect for breakfast spreads or as a gourmet gift, this jam offers versatility in every bite. Enjoy it on toast, paired with cheese, or as a glaze for meats to add an exciting twist to your meals. With minimal effort required thanks to the slow cooker, you can savor the deliciousness of homemade jam without spending hours in the kitchen.
Ingredients
Scale
- 4 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup honey
- 3 garlic cloves, minced
- 1 red chili, finely chopped
- 1 tsp salt
- 1/2 cup cider vinegar
- 1/2 cup water
- Zest and juice of 1 lemon
Instructions
- Wash and chop rhubarb into bite-sized pieces. Mince garlic and finely chop red chili (remove seeds if desired). Zest and juice the lemon.
- Combine all ingredients in a slow cooker and stir well.
- Cover and cook on low for 4 to 6 hours, stirring occasionally until the mixture thickens into a jammy consistency.
- Taste and adjust sweetness or spice as needed.
- Sterilize jars while cooking by boiling them in water for about 10 minutes.
- Once cooked, spoon warm jam into sterilized jars, leaving some space at the top.
- Seal jars tightly and refrigerate or process in a hot water bath for proper sealing.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Condiment
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 40
- Sugar: 9g
- Sodium: 25mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg