My daughter enjoys making these as gifts, and after trying one, I can say they’re excellent.

 

Slow Cooker Apple Sweet Chili Jam

A sweet, spicy, and savory jam that’s perfect as a spread, glaze, or gift.

This jam strikes the ideal balance between fresh apple sweetness and a slow-building chili warmth. It’s incredibly versatile—spoon it over cream cheese with crackers for an easy appetizer, use it as a glaze for roasted pork or chicken, or simply spread it on toast. The slow cooker does all the work, filling your kitchen with an irresistible autumnal aroma.

Prep Time: 25 minutes
Cook Time: 4 hours (High) or 8 hours (Low)
Yield: About 4 cups (fills 2–3 half-pint jars)

Ingredients

• 6 cups apples, peeled, cored, and finely chopped (about 6–8 medium apples; Granny Smith or Honeycrisp work well)

• 1 cup white sugar

• 1 cup lightly packed brown sugar

• ½ cup apple cider vinegar

• ⅔ cup seeded and finely minced jalapeños (about 3–4 peppers; adjust to taste)

• 1 red bell pepper, finely diced

• 1 tablespoon fresh ginger, grated

• 4 garlic cloves, minced

• 1 teaspoon salt

• ½ teaspoon crushed red pepper flakes (optional, for extra heat)

• 1 pouch (3 oz) liquid pectin

Instructions

1. Combine & Cook
Add all ingredients except the pectin and red pepper flakes to the slow cooker (chopped apples, both sugars, vinegar, jalapeños, bell pepper, ginger, garlic, salt). Stir thoroughly to coat the fruit in sugar and distribute the spices.

2. Slow Cook
Cover and cook on HIGH for 4 hours or LOW for 8 hours. The apples will become very tender, and the flavors will meld beautifully.

3. Thicken the Jam
Once cooked, use a potato masher or immersion blender to break down the apples to your preferred consistency—from chunky to nearly smooth.

4. Add Pectin & Finish
Stir in the crushed red pepper flakes (if using) and the entire pouch of liquid pectin. Cover and cook for an additional 30 minutes on HIGH to activate the pectin and thicken the jam.

5. Jar & Store
Carefully ladle the hot jam into clean, sterilized jars, leaving ¼-inch headspace.

• For Pantry Storage: Seal with lids and process in a boiling water bath for 10 minutes. Allow jars to cool and check for a proper seal.

• For Refrigerator/Freezer: Let the jam cool completely, then store in airtight containers. Refrigerate for up to 3 weeks or freeze for up to 1 year.

Tips & Serving Suggestions

• Heat Level: For a milder jam, remove all seeds and membranes from the jalapeños. For more heat, leave some seeds in or add an extra ¼ teaspoon of red pepper flakes.

• Texture: For an ultra-smooth jam, blend with an immersion blender before adding the pectin.

• To Serve: Classic Appetizer: Pour over a block of cream cheese and serve with crackers. Savory Glaze: Brush onto pork tenderloin, chicken, or salmon during the last 10-15 minutes of roasting or grilling. Cheese Board Essential: Pair with sharp cheddar, brie, and cured meats.