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Slow Cooker Rhubarb Sweet Chili Jam

Craft the Best Slow Cooker Rhubarb Sweet Chili Jam Today

Discover the joy of making Slow Cooker Rhubarb Sweet Chili Jam, a unique blend of tangy rhubarb and spicy chili that elevates any dish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 jars
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jam
  • 4 cups Rhubarb Fresh or frozen; if frozen, thaw and drain excess liquid.
  • 2 cups Sugar Can substitute with a sugar alternative if desired.
  • 1/2 cup Honey Substitute with agave syrup for a vegan option.
  • 2 cloves Garlic Minced; adjust quantity per preference.
  • 2 medium Red Chili Chopped; use milder chili for less spice.
  • 1 teaspoon Salt Essential for flavor balance.
  • 1/4 cup Cider Vinegar Can substitute with white vinegar if needed.
  • 1/2 cup Water Used to achieve the perfect consistency.
  • 1 medium Lemon Zest and juice contribute freshness.

Equipment

  • Slow Cooker

Method
 

Preparation Steps
  1. Combine ingredients in your slow cooker: chopped rhubarb, sugar, honey, minced garlic, chopped red chili, salt, cider vinegar, water, and lemon zest and juice.
  2. Set your slow cooker to low heat and let the mixture cook for 4-6 hours, stirring occasionally.
  3. Check the consistency; aim for a jelly-like texture that holds its shape but is still spreadable.
  4. Once ready, carefully pour the hot jam into a clean, airtight glass jar, seal tightly, and allow to cool before refrigerating.

Nutrition

Serving: 1jarCalories: 150kcalCarbohydrates: 38gSodium: 5mgPotassium: 80mgFiber: 1gSugar: 36gVitamin C: 16mgCalcium: 1mgIron: 1mg

Notes

Optional: Add a sprinkle of chili flakes on top for an extra kick. Ensure to chop rhubarb evenly for best results and store in an airtight jar for up to 3 weeks.

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