Slow Cooker Rhubarb Sweet Chili Jam Recipe

Introduction

Slow Cooker Rhubarb Sweet Chili Jam is a delightful blend of tangy rhubarb and sweet heat, perfect as a spread or a glaze. This easy recipe uses a slow cooker to bring out deep flavors with minimal effort, creating a versatile jam that brightens up any meal.

Ingredients

• 4 cups (960 ml) rhubarb, chopped
• 1 cup (200 g / 7 oz) sugar
• 1/4 cup (60 ml) honey
• 3 garlic cloves, minced
• 1 red chili, finely chopped
• 1 tsp (5 g) salt
• 1/2 cup (120 ml) cider vinegar
• 1/2 cup (120 ml) water
• 1 lemon, zest and juice

Instructions

1. Step 1: Prepare the ingredients by washing and chopping the rhubarb into bite-sized pieces. Mince the garlic, finely chop the red chili (removing seeds if less heat is desired), and zest and juice the lemon.
2. Step 2: Place rhubarb, sugar, honey, minced garlic, chopped chili, salt, cider vinegar, water, lemon zest, and lemon juice into the slow cooker. Stir well to combine all ingredients evenly.
3. Step 3: Cover the slow cooker and cook on low heat for 4 to 6 hours, stirring occasionally. The rhubarb should soften and the mixture thicken into a jam-like consistency.
4. Step 4: Taste the jam and adjust the seasoning if needed. Add more sugar or honey for sweetness, more chili for heat, or a pinch of salt to enhance flavors. Keep in mind the taste will deepen once cooled.
5. Step 5: While the jam cooks, sterilize jars by washing with hot soapy water, then boiling for 10 minutes. Allow jars to air dry completely.
6. Step 6: Spoon the finished jam into the sterilized jars, leaving some space at the top. Wipe the rims clean with a damp cloth to remove any spills.
7. Step 7: Seal the jars with lids and tighten securely. For longer storage, process the jars in a hot water bath for 10 to 15 minutes. Otherwise, store the jars in the refrigerator for immediate use.
8. Step 8: Allow jars to cool completely before storing in a cool, dark place. The jam keeps several weeks in the fridge or can be frozen for longer storage.

Tips & Variations

• Seed the red chili if you prefer a milder jam without losing flavor.
• Use apple cider vinegar for a slightly sweeter tang instead of cider vinegar.
• Add a cinnamon stick during cooking for a warm spice note.
• If the jam is too runny after cooking, remove the lid and cook on high for 30 minutes to reduce and thicken it.

Storage

Store the sealed jars in a cool, dark place for up to 3 months. Once opened, keep the jam refrigerated and consume within 3 weeks. You can also freeze the jam in airtight containers for up to 6 months. To reheat, gently warm the jam on the stove or in the microwave, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this jam without a slow cooker?

Yes, you can cook the jam on the stove over low heat, stirring frequently, until the rhubarb softens and the mixture thickens, which may take about 45 minutes to an hour.

Is it necessary to sterilize the jars?

Sterilizing jars is important if you plan to store the jam at room temperature for an extended time. It helps prevent spoilage and ensures a safe seal. For short-term refrigerated storage, sterilization is less critical but still recommended for cleanliness.

Slow Cooker Rhubarb Sweet Chili Jam Recipe

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4.5 from 66 reviews

This Slow Cooker Rhubarb Sweet Chili Jam combines the tartness of fresh rhubarb with the sweetness of sugar and honey, balanced by a spicy kick from red chili and savory garlic. Cooked low and slow to achieve a thick, jammy consistency, this versatile condiment is perfect for adding a burst of flavor to toast, cheese boards, or grilled meats.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: Approximately 2 to 3 cups of jam 1x
• Category: Condiment/Jam
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Jam Ingredients

• 4 cups (960 ml) rhubarb, chopped
• 1 cup (200 g/7 oz) sugar
• 1/4 cup (60 ml) honey
• 3 garlic cloves, minced
• 1 red chili, finely chopped (seeded if less heat desired)
• 1 tsp (5 g) salt
• 1/2 cup (120 ml) cider vinegar
• 1/2 cup (120 ml) water
• 1 lemon, zest and juice

Instructions

1. Prep Your Ingredients: Start by washing and chopping the rhubarb into bite-sized pieces. Mince the garlic cloves, finely chop the red chili (removing seeds if you prefer less heat), and zest and juice the lemon.
2. Combine Ingredients in the Slow Cooker: Add the chopped rhubarb, sugar, honey, minced garlic, chopped chili, salt, cider vinegar, water, lemon zest, and lemon juice to your slow cooker. Stir everything well to combine.
3. Cook on Low Heat: Cover with the lid and set the slow cooker to low heat. Let it cook for 4 to 6 hours, stirring intermittently. The goal is for the rhubarb to soften completely and the mixture to thicken into a jam-like consistency.
4. Adjust Seasoning: Taste your jam and adjust sweetness by adding more sugar or honey if needed. For more heat, add extra chili, or increase salt slightly to enhance flavor. Keep in mind flavors will intensify as the jam cools.
5. Sterilize Jars: While the jam is cooking, wash your jars thoroughly in hot, soapy water and boil them for about 10 minutes to sterilize. Allow them to air dry completely.
6. Jar the Jam: When the jam has reached your desired consistency and flavor, spoon it carefully into the sterilized jars. Leave some headspace at the top and wipe the rims clean with a damp cloth.
7. Seal the Jars: Place the lids on the jars and tighten securely. To ensure a good seal, you can process the jars in a hot water bath for 10 to 15 minutes or simply refrigerate if consuming soon.
8. Store and Enjoy: Let the sealed jars cool completely before storing. Keep them in a cool, dark place if processed or in the refrigerator for short-term storage. The jam can be kept refrigerated for a few weeks or frozen for longer preservation.

Notes

• Remove chili seeds to reduce heat if preferred.
• Stir jam occasionally during cooking to prevent sticking or burning.
• Use sterilized jars to prevent contamination and prolong shelf life.
• Adjust sweetness and spiciness according to taste.
• Hot water bath sealing is recommended for longer storage; otherwise refrigerate and consume within weeks.
• Frozen jam can last several months when properly sealed.

Keywords: rhubarb jam, sweet chili jam, slow cooker jam, rhubarb recipes, sweet and spicy condiment