My kiddo loves to create this and share as gifts. I had a go and it’s amazing!

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.