This Slow Cooker Rhubarb Sweet Chili Jam is sweet, tangy, and a little spicy. It is the kind of jam that tastes fancy, but the slow cooker does most of the work. I love it on cream cheese with crackers, brushed over chicken, or spooned onto a sandwich.
Makes: About 4 cups
Servings: 32 servings, 2 tablespoons each
Cook Time: 4 to 5 hours on LOW
Total Time: About 5 hours 20 minutes
Why I Love This Recipe
I first made this jam when I had a pile of fresh rhubarb and no desire to stand at the stove stirring. I tossed everything into the slow cooker, came back later, and the kitchen smelled sweet, bright, and cozy.
What I love most is that it is not just a breakfast jam. It works with both sweet and savory foods. The rhubarb gives it a tart pop, the sugar softens that sharp edge, and the chili sauce brings just enough heat to keep it interesting.
- It uses simple ingredients.
- The slow cooker makes it low-stress.
- It tastes sweet, tangy, and lightly spicy.
- It is great for gifting.
- It works on toast, crackers, meat, sandwiches, and cheese boards.
What You’ll Need
- 6 cups fresh rhubarb, diced
- 2 cups granulated sugar
- 1 cup sweet chili sauce
- 1/2 cup apple cider vinegar
- 1/2 cup red bell pepper, finely diced
- 1/4 cup onion, finely diced
- 2 tablespoons lemon juice
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Tools You’ll Need
- Black oval slow cooker
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Mixing spoon
- Small bowl
- Potato masher or spoon
- Clean jars with lids
Recipe and Instructions
Step 1: Add the Main Ingredients
Place 6 cups diced rhubarb, 2 cups granulated sugar, 1 cup sweet chili sauce, 1/2 cup apple cider vinegar, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced onion, 2 tablespoons lemon juice, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 1 teaspoon red pepper flakes, and 1/2 teaspoon salt into the black oval slow cooker. Stir well so the rhubarb is coated.
Step 2: Slow Cook the Jam
Cover and cook on LOW for 4 hours. Stir once or twice if you can. The rhubarb should break down and turn soft, saucy, and bright red-pink.
Step 3: Mash the Rhubarb
Remove the lid. Use a spoon or potato masher to lightly mash the softened rhubarb. Leave some small pieces for texture.
Step 4: Thicken the Jam
In a small bowl, stir 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour it into the slow cooker and stir well. Cook uncovered on HIGH for 30 to 45 minutes, until glossy and thick.
Step 5: Cool and Jar
Turn off the slow cooker. Let the jam cool for 20 minutes. Spoon the thick jam into clean jars. Let it cool fully before adding lids and storing.
Why This Recipe Works
Rhubarb is naturally tart and watery. Slow cooking gives it time to soften and break down into a jammy texture. Sugar balances the tart flavor and helps the mixture turn glossy. Sweet chili sauce adds sweetness, spice, and body. Cornstarch helps thicken the jam without needing a long stovetop boil.
Pro Tips
- Dice the rhubarb small so it breaks down evenly.
- Taste before adding extra red pepper flakes. Sweet chili sauce already has mild heat.
- Leave a few rhubarb pieces in the jam for a homemade texture.
- Let the jam cool before judging the thickness. It gets thicker as it cools.
- Use clean jars and clean spoons so the jam stays fresh longer.
Substitutions and Variations
- Use frozen rhubarb, but thaw and drain it first.
- Use honey instead of part of the sugar, but the jam may be softer.
- Add diced strawberries for a sweeter jam.
- Add more red pepper flakes for extra heat.
- Use rice vinegar instead of apple cider vinegar for a milder flavor.
Make Ahead Tips
You can make this jam 2 to 3 days ahead. The flavor gets even better after it chills overnight.
Common Mistakes
- Cutting the rhubarb too large: it may not break down well.
- Skipping the vinegar: the jam can taste too sweet and flat.
- Adding cornstarch straight in: it can clump. Mix it with cold water first.
- Cooking too long uncovered: the jam can get too thick.
- Jarring while very hot and sealing tightly for fridge storage: let it cool first.
What to Serve With
- Cream cheese and crackers
- Toast or biscuits
- Grilled chicken
- Pork chops
- Turkey sandwiches
- Brie or goat cheese
- Roasted vegetables
Leftovers and Storage
Store the cooled jam in clean jars in the fridge for up to 2 weeks. You can also freeze it for up to 3 months. Thaw in the fridge overnight and stir before using.
Macros Information
Estimated per 2-tablespoon serving:
- Calories: 55
- Carbs: 14g
- Sugar: 12g
- Protein: 0g
- Fat: 0g
- Fiber: 1g
- Sodium: 95mg
FAQ
Can I use frozen rhubarb?
Yes. Thaw it first and drain off extra liquid.
Is this very spicy?
No. It is mild to medium. Add more red pepper flakes if you want more heat.
Can I can this jam?
This recipe is meant for fridge or freezer storage, not shelf-stable canning.
Can I make it smoother?
Yes. Blend it lightly with an immersion blender after cooking.
Can I make it less sweet?
You can reduce the sugar to 1 1/2 cups, but the jam may taste sharper and set softer.
Final Thoughts
This Slow Cooker Rhubarb Sweet Chili Jam is easy, bright, and full of flavor. Make a batch, try it on something savory and something sweet, then leave a comment with how you served it.