Rhubarb Jam
There’s something so delightful about homemade rhubarb jam, and this one is even simpler as it’s slow-cooked in a slow cooker.
1 kg rhubarb
500 g sugar
Wash the rhubarb and cut it into small pieces.
Place the rhubarb and sugar in the slow cooker and set it to the lowest setting. Allow the rhubarb to cook on low for 6-7 hours. Stir the jam approximately every hour.
Once the jam is ready, transfer it to clean jars.