Begin by thoroughly washing your rhubarb and chopping it into bite-sized pieces.

Mince your garlic cloves finely and chop the red chili, removing the seeds if you want a less spicy jam.

Zest your lemon and extract all the juice.

Toss together all your prepared ingredients in the slow cooker, including rhubarb, sugar, honey, minced garlic, chopped chili, salt, cider vinegar, water, lemon zest, and lemon juice.

Stir everything thoroughly to blend the flavors together.

Place the lid on your slow cooker and set it to low. Let it simmer for about 4 to 6 hours, stirring occasionally, until the rhubarb is soft and the mixture has thickened to a jammy consistency.

Once cooked, taste your jam. If it needs more sweetness, stir in additional sugar or honey. For extra heat, add more chili.

While your jam is cooking, prepare your jars by washing them in hot, soapy water and then boiling them for about 10 minutes. Let them air dry completely.

Once your jam has reached perfection, carefully spoon it into the sterilized jars, leaving a little space at the top and wiping down the rims to ensure a good seal.

Secure the lids tightly. For longer shelf life, process them in a hot water bath for about 10 to 15 minutes or store in the fridge if consumed soon.

Allow the jars to cool completely before storing them in a cool, dark spot. Your jam will stay fresh in the fridge for a few weeks, or you can freeze it for longer storage.