Rhubarb Sweet Chili Jam

 From Facebook - Karen Anderson reposted it

4 cups of rhubarb, chopped
1 cup of sugar
1/4 cup honey
3 garlic cloves, minced
1 red chili, finely chopped
1 tsp salt
1/2 cup cider vinegar
1/2 cup water
1 lemon, zest and juice
Directions
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.