My daughter’s hobby is crafting this to hand out as gifts. I sampled it, and it’s top-notch.

This jam is a beautiful balance of orchard sweetness and a subtle chili kick. It is incredible served over a block of cream cheese with crackers, or used as a glaze for roasted pork or grilled chicken.

Slow Cooker Apple Sweet Chili Jam

Ingredients:

How To Make Slow Cooker Apple Sweet Chili Jam:

Step 1: Combine and Stir: Add the 6 cups of chopped apples, 1 cup white sugar, 1 cup brown sugar, 1/2 cup apple cider vinegar, 2/3 minced jalapeños, 1 diced bell pepper, 1 tbsp ginger, 4 garlic cloves, and 1 tsp salt into your slow cooker. Stir thoroughly to ensure the sugars are well blended with the produce.

Step 2: Slow Cook: Set your slow cooker to High for 4 hours or Low for 8 hours. The longer, slower cook time on the low setting really helps the spicy and sweet flavors marry together.

Step 3: Texture Adjustment: If you prefer a smoother, thicker jam consistency, use a potato masher to crush the softened apple mixture until it reaches your desired texture.

Step 4: Add the Pectin: During the final 30 minutes of the cooking time, stir in the 1/2 tsp red pepper flakes (if using) and the 3 oz pouch of liquid pectin. This will help the jam set properly as it cools.

Step 5: Jar and Seal: Ladle the hot jam into sterilized jars, leaving exactly 1/4-inch of headspace at the top. Seal with lids and rings. You can process them in a boiling water canner for 10 minutes for long-term storage, or simply let them cool on the counter and store them in the refrigerator for immediate use.