Slow Cooker Rhubarb Sweet Chili Jam – Sweet Heat in Every Spoonful
Introduction
A spoonful on warm toast was all it took—now this jam has become our go-to for adding sweet heat to everything from breakfast to dinner. This Slow Cooker Rhubarb Sweet Chili Jam is a magical fusion of tart rhubarb, gentle heat, and rich aromatics, simmered low and slow into a jammy perfection. It’s the kind of recipe you’ll reach for when you want to brighten up a cheese board, glaze chicken, or just spread on a slice of crusty sourdough.
Why I Love This Recipe
There’s something deeply satisfying about making jam in a slow cooker. It does all the heavy lifting while you go about your day, and the reward is a batch of homemade, spicy-sweet jam that keeps for weeks. The combination of rhubarb, red pepper, chili, ginger, and garlic strikes the perfect balance between savory and sweet—ideal for adding a flavor punch to simple meals.
If you enjoy classics like these old-school no-bake cookies or prefer your condiments with a creative twist, this jam is for you.
Ingredients
- 4 cups rhubarb, chopped (fresh or frozen)
- 1 red bell pepper, finely chopped
- 1–2 red chilies, minced (adjust to heat preference)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1½ cups granulated sugar
- ½ cup apple cider vinegar
- ¼ teaspoon salt
- Optional: ¼ teaspoon crushed red pepper flakes for extra kick
Ingredient Notes & Swaps
- Rhubarb: No need to thaw if using frozen—just toss it straight into the slow cooker.
- Chilies: Use red Fresno chilies for medium heat, or Thai chilies for something spicier.
- Sugar: You can substitute half with brown sugar for a richer depth.
- Ginger & Garlic: Fresh is best, but ground ginger or garlic powder can work in a pinch.
- Red Pepper Flakes: Optional but great for those who love extra heat.
Directions
1️⃣ Layer Ingredients
In your slow cooker, combine the rhubarb, bell pepper, chilies, onion, garlic, and ginger. Sprinkle the sugar and saltevenly over the top, then pour in the apple cider vinegar. Gently stir to mix.
2️⃣ Cook Slowly
Cover and cook on LOW for 5–6 hours, stirring every couple of hours. The mixture will break down into a jammy consistency.
3️⃣ Mash or Blend
Once soft, use a potato masher for a rustic texture or an immersion blender for something smoother. Be cautious—it’s hot!
4️⃣ Thicken as Needed
If your jam is a little loose, cook it uncovered on HIGH for 30–60 minutes to reduce and thicken to your liking.
5️⃣ Cool & Store
Let the jam cool slightly, then spoon it into sterilized jars. Seal tightly and store in the fridge for up to 3 weeks or freeze for up to 3 months.
Serving Suggestions
This jam is ridiculously versatile. Try it with:
- Warm toast or English muffins
- Grilled chicken or tofu as a glaze
- Soft cheeses like goat cheese or Brie
- Turkey sandwiches or wraps for a sweet heat upgrade
- A light tangy chicken salad as a zippy spread alternative
- As a dip for crusty bread with easy coconut macaroons for dessert
Storage Tips
- Refrigerator: Keep in clean, airtight jars for up to 3 weeks.
- Freezer: Pour into freezer-safe containers, leaving headspace, and freeze for up to 3 months.
- Sterilize jars before storing for longest shelf life and food safety.
More Recipes You’ll Love
- This Big Family Banana Pudding
- These Old-School No-Bake Cookies
- Blueberry Lemonade
- A Light Tangy Chicken Salad
- Easy Coconut Macaroons
Final Thoughts
This Slow Cooker Rhubarb Sweet Chili Jam is a flavor powerhouse: bold, balanced, and incredibly easy to make. Whether you’re spooning it over breakfast toast or glazing a protein-packed dinner, it brings the sweet and the heat in equal measure.
Have a favorite way to use this jam? Leave a comment or tag @ChefManiac—we love seeing how you bring these recipes to life!
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