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Slow Cooker Rhubarb Sweet Chili Jam

A delightful blend of tart rhubarb and sweet chili sauce, this slow cooker jam elevates everyday meals with a unique flavor profile, perfect for spreading on toast or pairing with savory dishes.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Condiment, Snack
Cuisine: American, Canning
Calories: 45
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups rhubarb, chopped Make sure to wash the rhubarb well and chop it into small pieces for optimal cooking consistency!
  • 1 cup sugar
  • 1/2 cup sweet chili sauce Use a low-sugar sweet chili sauce for a milder flavor.
  • 1/4 cup lemon juice
  • 1 packet fruit pectin Optional for thicker jam.

Method
 

Preparation
  1. Start by washing and chopping your rhubarb into small pieces, ensuring consistent cooking.
  2. In a large bowl, combine the chopped rhubarb, sugar, sweet chili sauce, and lemon juice. Stir well to mix.
  3. Pour the mixture into your slow cooker, ensuring even distribution.
Cooking
  1. Cover and cook on low for about 6-8 hours, or until the rhubarb is tender and the mixture has thickened to your liking.
  2. If you want a thicker jam, consider mixing in the fruit pectin just before it’s finished cooking.
Storing
  1. Once done, let it cool slightly, then transfer to sterilized jars. Seal tightly and refrigerate.

Notes

To enjoy your Slow Cooker Rhubarb Sweet Chili Jam for months, refrigerate it in airtight containers. It can be stored in the fridge for up to three weeks and frozen for up to six months. When reheating, do so gently on low heat in a saucepan, stirring to maintain a luscious consistency.