There is nothing more gratifying than making and enjoying this slow cooker Rhubarb Sweet Chili Jam prepared with rhubarb, sugar, honey, garlic, and red chili.

To make Rhubarb Sweet Chili Jam in your slow cooker or crockpot, just toss all the ingredients together and let them cook on low heat for about 4-6 hours. It’s ridiculously simple.

This jam will knock your socks off—it’s that good! Drop a comment below and tell me how it turned out for you. Trust me, you’ll want to brag about this one!

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Can I Use Frozen Rhubarb for the Rhubarb Sweet Chili Jam?

Absolutely, you can use frozen rhubarb; just make sure to thaw it completely and drain any excess liquid before tossing it into the slow cooker. This step ensures your jam isn’t too runny. Frozen or fresh, it’s all good for your Rhubarb Sweet Chili Jam.

Slow Cooker Rhubarb Sweet Chili Jam Ingredients

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

How To Make Slow Cooker Rhubarb Sweet Chili Jam

1. Prep Your Ingredients: Start off by giving the rhubarb a good wash and then chop it into bite-sized pieces. Grab your garlic and mince it. Take your red chili, and chop it finely—seed it first if heat isn’t your thing. Zest your lemon and get all that juicy lemon juice out.
2. Combine Ingredients in the Slow Cooker: Toss the rhubarb, sugar, honey, minced garlic, chopped chili, salt, cider vinegar, water, lemon zest, and lemon juice into your slow cooker. Give everything a good stir to mix it well.
3. Cook on Low Heat: Pop the lid on and set your slow cooker on low. Let it do its thing for about 4 to 6 hours. You’ll want to stir it now and then. What you’re looking for is for the rhubarb to soften up and the mixture to thicken into a jammy consistency.
4. Adjust Seasoning: Give your jam a taste test. Need more sweetness? Throw in some more sugar or honey. If it’s more kick you’re after, dial up the chili. A pinch more salt can also help the flavors pop. Remember, the flavors will deepen once the jam cools down.
5. Sterilize Jars: While your jam cooks, get your jars ready. Wash them in hot, soapy water, then boil them for about 10 minutes. Let them dry all by themselves.
6. Jar the Jam: When your jam is just right, spoon it into your sterilized jars. Leave a bit of space at the top. Use a damp cloth to wipe any spills off the jar rims.
7. Seal the Jars: Snap the lids on the jars and tighten them up. You can give them a hot water bath for about 10 to 15 minutes to seal them up tight, or just pop them in the fridge if you’re planning to eat the jam soon.
8. Store and Enjoy: Let the jars cool completely before you stash them away in a cool, dark spot. This jam will keep in the fridge for a few weeks and in the freezer if you’re thinking longer-term.

Recipe Tips

• Increase the Heat: If you’re like me and you love a good kick, don’t hesitate to double the amount of chili. It’ll make the jam not just a spread, but a statement!
• Sweeten the Deal: Find it too tart? No worries, just add an extra quarter cup of honey. Your taste buds will thank you for the smooth sweetness balancing that zesty rhubarb.
• Get Zesty: Amp up the citrus by adding orange zest along with the lemon. This little twist brings a bright, sunny vibe to the jam that makes it feel like summer, no matter the season.
• Low and Slow: If your schedule allows, cook the jam on the lowest setting for a longer period. This slow romance of flavors ensures every spoonful is rich and deeply infused.

Recipe Variations

• Berry Delicious: Throw in a cup of strawberries or raspberries for a berry-rhubarb twist. It’s like the jam session of the summer fruits in your slow cooker!
• Tropical Twist: Mix in a cup of chopped pineapple for a tropical flair. It’s like sending your rhubarb on a vacation to Hawaii, and you’re invited to the luau.
• Spice it Up: Add a cinnamon stick or a few cloves during cooking for a spiced version. This isn’t just jam; it’s a warm hug in a jar.
• Go Nuts: Stir in some chopped pecans or walnuts in the last hour of cooking for a crunchy texture. It’s like a little surprise at the bottom of every jar!

What To Serve With Rhubarb Sweet Chili Jam

Serve your Rhubarb Sweet Chili Jam with grilled pork chops, Slow Cooker Duck Legs, brie cheese on crackers, vanilla ice cream, and as a glaze on roasted vegetables.

You can also pair it with charcuterie boards and warm brioche rolls for an unexpected twist.

How To Store Leftover Rhubarb Sweet Chili Jam

In The Fridge:

Pour your leftover Rhubarb Sweet Chili Jam into a clean, airtight glass jar, and make sure the lid is tightly secured. Place it in the refrigerator, where it will stay fresh for up to 3 weeks. Always use a clean spoon to help prevent contamination.

In The Freezer:

Rhubarb Sweet Chili Jam does not freeze well due to its high sugar and low-fat content. Freezing can alter its texture and flavor, making it less enjoyable when thawed.

Check out More Slow Cooker Recipes:

• Slow Cooker Plum Jam
• Slow Cooker 2 Ingredient Pumpkin Scones
• Slow Cooker Peach Jam Preserves