Slow Cooker Rhubarb Sweet Chili Jam Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
