Introduction

Oh, rhubarb! Just the mention of it brings back memories of warm spring days and Grandma’s kitchen. There’s something so uniquely comforting about that beautiful pink stalk. And what if I told you that you could capture that wonderful flavor and turn it into a vibrant, zesty jam with a little kick? Well, you can! This Rhubarb Sweet Chili Jam is unbelievably easy to whip up, especially with the magic of a slow cooker. It’s the kind of recipe that makes you feel like a kitchen wizard, even if you’re just starting out. Get ready to impress yourself (and everyone you share it with)!

Why You’ll Love This Recipe

Super Fast Prep: Seriously, you just chop and toss!
Effortlessly Easy: The slow cooker does all the heavy lifting.
Perfectly Giftable: Jar this up for birthdays, holidays, or just because!
A Total Crowd-Pleaser: It’s sweet, it’s tangy, it’s a little spicy – it’s a flavor explosion!

Ingredients

Gather ’round, friends, and let’s see what deliciousness we’re working with:

3 cloves garlic, minced: Don’t be shy with the garlic! It adds a wonderful depth.
1 lemon, zested and juiced: That zing from the lemon is crucial for balancing the sweetness.
1 red chili, thinly sliced: Feel free to remove the seeds if you prefer less heat. For a real kick, leave some in!
4 cups rhubarb, chopped: Our star ingredient! Fresh or frozen works beautifully here.
1/4 cup honey: A touch of natural sweetness to complement the rhubarb.
1 teaspoon salt: It might seem odd, but salt enhances all the other flavors.
1 cup granulated sugar: To get that lovely jammy consistency.
1/2 cup apple cider vinegar: This gives it that signature sweet chili tang!
1/2 cup water: Helps everything get cooking smoothly in the slow cooker.

How to Make It

Alright, let’s get our hands a little sticky and make some magic happen!

Combine Everything: Grab your slow cooker. Toss in the minced garlic, lemon zest and juice, sliced red chili, chopped rhubarb, honey, salt, granulated sugar, apple cider vinegar, and water.
Give It a Good Stir: Make sure all those beautiful ingredients are well mixed. You want everything to be happy and mingling together.
Let the Slow Cooker Work its Magic: Cover your slow cooker and set it to low. You’ll want to let this cook for about 4 to 6 hours. The rhubarb will break down and the mixture will start to thicken up into that gorgeous jam consistency.
Stir Occasionally: It’s a good idea to give it a stir every now and then, especially during the last hour. This helps ensure even cooking and prevents sticking.
Check for Thickness: You’ll know it’s ready when the rhubarb is soft and the jam has thickened to your liking. I usually like mine nice and thick, almost like a spread.
Jar It Up! Once it’s perfect, carefully ladle your beautiful Rhubarb Sweet Chili Jam into clean, sterilized jars. Let them cool completely before putting on the lids and storing them.

Substitutions & Additions

Want to put your own spin on this? I love that! Here are a few ideas:

Spice Level: If you’re not a fan of heat, use just a small piece of chili or omit it entirely. For a serious kick, add a pinch of cayenne pepper!
Sweetener Swap: Maple syrup can be a lovely alternative to honey for a slightly different flavor profile.
Citrus Twist: Try adding the zest and juice of an orange along with the lemon for a brighter, more complex citrus note.
Herbal Notes: A sprig of fresh rosemary or a bit of thyme during cooking can add a lovely savory aroma. Just remember to remove them before jarring.

Tips for Success

A few little secrets to make your jam-making journey even smoother:

Sterilize Your Jars: This is key for proper storage and longevity! You can do this by washing them thoroughly and then placing them in a hot oven (around 225°F or 107°C) for at least 10 minutes.
Don’t Overcrowd the Slow Cooker: Make sure your slow cooker isn’t filled to the brim, as the jam will expand slightly as it cooks.
Test for Set: To check if your jam is ready, place a small plate in the freezer. When you think the jam is done, spoon a little onto the cold plate. If it wrinkles when you push it gently, it’s ready!
Prep Ahead: You can chop your rhubarb and slice your chili a day or two in advance and store them in the refrigerator.

How to Store It

Once your delicious Rhubarb Sweet Chili Jam has cooled completely, seal your jars tightly. Store them in the refrigerator. Properly stored, it should keep beautifully for several weeks, though I doubt it will last that long with how tasty it is!

FAQs

Q: Can I use frozen rhubarb?: A: Absolutely! Frozen rhubarb works just as well. You might need to cook it a little longer to break it down completely.
Q: How thick should the jam be?: A: It’s all about personal preference! I like mine thick enough to spread easily but still have a little wobble. If it’s too thin after cooking, you can remove the lid and cook on high for another 30-60 minutes, stirring more frequently, until it reaches your desired consistency.
Q: What do I do with this jam?: A: Oh, the possibilities! It’s amazing on toast, biscuits, or scones. It’s also fantastic with cheese boards, grilled chicken or pork, and even as a glaze for roasted vegetables. Get creative!

Sweet & Tangy Rhubarb Sweet Chili Jam

A vibrant, zesty jam with a hint of spice, made easily in a slow cooker. Perfect for toast, cheese boards, and more!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Servings 10 jars

Equipment

Slow Cooker
Jar(s) Sterilized

Ingredients

Main ingredients

3 cloves garlic minced
1 lemon zested and juiced
1 red chili thinly sliced, seeds can be removed for less heat
4 cups rhubarb chopped, fresh or frozen
0.25 cup honey
1 teaspoon salt
1 cup granulated sugar
0.5 cup apple cider vinegar
0.5 cup water

Instructions

Combine minced garlic, lemon zest and juice, sliced red chili, chopped rhubarb, honey, salt, granulated sugar, apple cider vinegar, and water in your slow cooker.
Stir everything together until well mixed.
Cover the slow cooker and set to low. Cook for 4 to 6 hours, or until the rhubarb breaks down and the mixture thickens.
Stir occasionally, especially during the last hour, to ensure even cooking and prevent sticking.
Check for thickness; the jam is ready when the rhubarb is soft and the jam has thickened to your liking.
Carefully ladle the jam into clean, sterilized jars. Let them cool completely before sealing and storing.

Notes

Sterilize jars by washing thoroughly and placing in a hot oven (around 225°F or 107°C) for at least 10 minutes. Store sealed jars in the refrigerator for several weeks.