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Slow cooker rhubarb sweet chili jam in a white bowl with a spoon and served over sliced grilled chicken.

Crockpot Rhubarb Sweet Chili Jam

Sweet, tangy, and a little spicy, this slow cooker rhubarb sweet chili jam delivers fruity brightness, sweet heat, and subtle Asian-inspired flavor. Serve it over cream cheese with crackers, use it as a dipping sauce, or spoon it over chicken, pork, or seafood for an easy burst of flavor.
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Author Kori
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Jam, Sauces and Condiments
Cuisine American
Servings 24 tablespoons
Calories 105 kcal

Ingredients
  

  • 2 pounds fresh rhubarb (chopped into ½-inch pieces)
  • 1 red bell pepper (finely chopped0)
  • 1 jalapeño (finely diced; remove seeds for less heat)
  • 1 cup apple cider vinegar
  • 2 cups granulated sugar
  • ½ cup packed light brown sugar
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon ginger paste
  • 3 cloves garlic (minced)
  • 1 teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • 1.75 ounce box powdered fruit pectin

Instructions
 

  • Lightly grease the slow cooker insert. Add rhubarb, bell pepper, jalapeño, apple cider vinegar, granulated sugar, brown sugar, sweet chili sauce, ginger paste, garlic, red pepper flakes, and salt. Stir well.
    Adding slow cooker rhubarb sweet chili jam ingredients to a green slow cooker.
  • Cover and cook on HIGH for 3 to 4 hours, stirring once or twice during cooking, until the rhubarb completely breaks down and the mixture looks jammy.
    Placing the crockpot lid on the pot to cook the slow cooker rhubarb sweet chili jam.
  • Use a potato masher, immersion blender, or countertop blender to reach your desired texture. If using a countertop blender, use caution as the mixture will be very hot and cover the lid with a kitchen towel to prevent splattering.
    Blending the crockpot rhubarb sweet chili jam then pouring back into the slow cooker.
  • Stir in the powdered pectin and cook uncovered on HIGH for 15 to 20 more minutes, stirring often, until slightly thickened.
    Whisking pectin into the crockpot rhubarb sweet chili jam.
  • Let the jam cool for 15 to 20 minutes. It will continue thickening as it cools. Spoon into clean jars or airtight containers and refrigerate once fully cooled.

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
CROCKPOT COOKING TIPS: Every slow cooker heats a little differently, so cooking times can vary.
RECIPE TIPS: Rhubarb naturally breaks down as it cooks, so don’t worry if it looks thin at first. For a smoother jam, blend it more thoroughly before adding the pectin. Want it chunkier? Just lightly mash it.
VARIATIONS: Use two jalapeños for extra heat or swap the jalapeño for a serrano pepper. Add a splash of orange juice for a citrusy twist, or stir in a pinch of smoked paprika for subtle smoky flavor.
SERVING SUGGESTIONS: Serve over cream cheese with crackers, spoon onto burgers or grilled chicken, glaze meatballs with it, or spread it on toast or biscuits. It’s also really good paired with sharp cheddar on a snack board.
STORAGE: Store in the refrigerator for up to 3 weeks in airtight jars or containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.
 

Nutrition

Calories: 105kcalCarbohydrates: 26gProtein: 0.5gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 79mgPotassium: 138mgFiber: 1gSugar: 23gVitamin A: 225IUVitamin C: 10mgCalcium: 39mgIron: 0.2mg
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