There’s something about the aroma of apples and spices slowly bubbling away in the kitchen that can make any house feel like a home. That’s probably one of the reasons why I fell hard for this Slow Cooker Apple Sweet Chili Jam. I stumbled upon the concept of sweet chili jam awhile back during one of my down-the-Internet-rabbit-hole evenings. Sweet heat palooza? Sign me up! It’s kind of magical, really—this combination of apples for that hint of autumn coziness with the kick of chili to remind you that spice can warm even the chilliest of evenings. You might want to make it because it’s a darn good way to use up those apples sitting prettily in your fruit bowl, or maybe because it’s the perfect thing to elevate your cheeseboard game. Trust me, your crackers will never feel lonely again.
Whether served atop a luscious cream cheese spread for an impromptu get-together, glazing a seared pork chop for some mid-week fancy, or even swirled into your morning yogurt for that touch of va-va-voom, this jam is a jack-of-all-trades in my kitchen. And for those cheese aficionados? Partner it with a sharp cheddar or a bold blue for a match made in taste bud heaven.
Ingredients
– 6 cups of peeled, cored, and finely chopped apples (a mix of sweet and tart varieties works best)
– 1 cup of white sugar
– 1 cup of brown sugar, lightly packed
– 1/2 cup of apple cider vinegar
– 2-3 jalapeños, seeds removed and minced (depending on your heat preference)
– 1 red bell pepper, finely diced
– 1 tablespoon of fresh ginger, grated
– 4 garlic cloves, minced
– 1 teaspoon of salt
– 1/2 teaspoon of crushed red pepper flakes (optional for extra kick)
– 1 pouch (3 oz) of liquid pectin
Directions
1. Combine apples, white sugar, brown sugar, apple cider vinegar, jalapeños, red bell pepper, ginger, garlic, and salt in your slow cooker. Stir well to blend the sugar into the fruits and veggies.
2. Cook on high for 4 hours, or on low for about 8 hours. Remember, slow and low really lets the flavors marry.
3. If you’re craving a thicker consistency, mash the mixture with a potato masher to your desired texture.
4. During the last 30 minutes of cooking, stir in the red pepper flakes (if using) and the liquid pectin.
5. Ladle the jam into sterilized jars, leaving a 1/4-inch headspace. Seal and process in a boiling water canner for 10 minutes. Alternatively, let it cool and store it in the fridge for immediate use.
Variations & Tips
– If you’re not a fan of heat, swap the jalapeños for sweet peppers and skip the red pepper flakes.
– Craving a more autumnal feel? Add a teaspoon of cinnamon or pumpkin pie spice.
– For a more spreadable jam, you can use an immersion blender to puree the jam to your preferred consistency right in the slow cooker, just be cautious of the heat.
– To ensure a perfect set, always check the expiry date on your pectin, as it can lose its gelling power over time.
– Feel free to experiment with different types of apples to find your favorite combo. I often use a blend of Granny Smith for tartness and Honeycrisp for sweetness.
– And if canning just isn’t your jam (pun totally intended), this little gem will keep in the refrigerator for up to 3 weeks. Or freeze it for a taste of fall any time of year!
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Slide a jar of this sweet chili goodness across the table the next time you’re hosting, and watch eyes light up with that first tangy, spicy, sweet bite. Happy jamming, friends!
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