Slow Cooker Rhubarb Sweet Chili Jam

Ingredients:

4 cups chopped rhubarb (fresh or frozen)

1 red bell pepper, finely chopped

1–2 red chilies, minced (adjust to taste)

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 heat)

Directions:

Layer Ingredients: In a slow cooker, add rhubarb, bell pepper, chilies, onion, garlic, and ginger. Sprinkle sugar and salt over the top and pour in the vinegar. Stir gently to combine.

Cook Slowly: Cover and cook on LOW for 5–6 hours until the mixture is soft and jam-like. Stir every couple of hours.

Mash or Blend: Use a potato masher for a chunky texture or an immersion blender for a smoother finish (be cautious of hot splashes).

Adjust Thickness: If the jam is too runny, cook uncovered on HIGH for 30–60 minutes until thickened to your liking.

Cool & Store: Let the jam cool slightly, then spoon into sterilized jars. Store in the fridge for up to 3 weeks or freeze for longer.