My daughter enjoys making these as gifts, and after trying one, I can say they’re excellent.
This jam delivers a perfect mix of fresh apple sweetness with a gentle heat from chilies. It’s fantastic spooned over cream cheese and served with crackers, or brushed onto roasted pork or grilled chicken for a flavorful glaze.
Slow Cooker Apple Sweet Chili Jam
Ingredients
| INGREDIENT | AMOUNT |
|---|---|
| Apples, peeled, cored, and finely chopped | 6 cups |
| White sugar | 1 cup |
| Brown sugar, lightly packed | 1 cup |
| Apple cider vinegar | ½ cup |
| Jalapeños, seeded and finely minced | ⅔ cup |
| Red bell pepper, finely diced | 1 |
| Fresh ginger, grated | 1 tablespoon |
| Garlic cloves, minced | 4 |
| Salt | 1 teaspoon |
| Crushed red pepper flakes (optional) | ½ teaspoon |
| Liquid pectin | 1 pouch (3 oz) |
How to Make Slow Cooker Apple Sweet Chili Jam
Step 1: Mix Ingredients
Place the chopped apples, both sugars, apple cider vinegar, jalapeños, bell pepper, ginger, garlic, and salt into the slow cooker. Stir well so the sugars are evenly distributed throughout the mixture.
Step 2: Cook Slowly
Cover and cook on High for 4 hours or on Low for 8 hours. Cooking low and slow allows the sweet and spicy flavors to fully develop.
Step 3: Adjust the Texture
For a thicker, smoother jam, mash the softened apples with a potato masher until the desired consistency is reached.
Step 4: Stir in the Pectin
During the last 30 minutes of cooking, add the crushed red pepper flakes if using, along with the liquid pectin. Stir well so the jam thickens as it finishes cooking.
Step 5: Fill the Jars
Spoon the hot jam into clean, sterilized jars, leaving about ¼ inch of space at the top. Seal with lids and rings. For shelf storage, process in a boiling water bath for 10 minutes, or cool and refrigerate for short-term use.
