Remember that time I stumbled across that charming little farmer's market stand overflowing with fresh rhubarb? Well, today, I'm bringing a bit of that rustic charm into our kitchens with a recipe for Slow Cooker Rhubarb Sweet Chili Jam. This unique twist on traditional jam combines the tartness of rhubarb with the heat of chili, making it a wonderful condiment that spans the gap between sweet and spicy. It’s perfect for those looking to jazz up their breakfast toast or add a gourmet touch to cheese platters.

This rhubarb sweet chili jam is incredibly versatile. Spread it over a piece of crusty bread topped with goat cheese for a delightful snack, or swirl it into your yogurt for a spicy-sweet start to your day. It’s also fantastic as a glaze on grilled chicken or pork, adding a burst of flavor that's sure to impress at your next barbecue.

Servings: Approximately 20 servings

4 cups of rhubarb, chopped
1 cup of sugar
1/4 cup honey
3 garlic cloves, minced
1 red chili, finely chopped
1 tsp salt
1/2 cup cider vinegar
1/2 cup water
1 lemon, zest and juice

1. Combine all the ingredients in the slow cooker and stir to mix thoroughly.

2. Set your slow cooker to low and let it work its magic for about 4-5 hours, stirring occasionally.

3. Once the mixture has thickened and the rhubarb has broken down, taste and adjust the seasoning if needed.

4. Allow the jam to cool slightly before transferring it to sterilized jars.

5. Seal the jars while the jam is still hot, then allow to cool completely before storing in the refrigerator or freezer.

For those who prefer a bit more heat, add an extra red chili or a few dashes of your favorite hot sauce. If you're keen on a more complex flavor profile, consider adding a pinch of smoked paprika or a few sprigs of rosemary during the cooking process. For a sugar-free version, substitute the sugar with an equal amount of your preferred sugar substitute like stevia or erythritol. Just keep in mind that the texture and sweetness level might vary.

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