Instructions:
1. Sterilize mason jars.
2. Process chili, onion, garlic, and water in a food processor until finely chopped.
3. Transfer the mixture to the slow cooker. Add sugar, vinegar, and lime juice. Mix thoroughly and cook on low for 1 hour.
4. After 1 hour, stir well and switch the slow cooker to high heat. Cook for an additional 2 hours. For the final hour, place a tea towel under the lid.
5. To test the jam’s readiness, place a teaspoon of jam on a chilled saucer and freeze for 1 minute. If it becomes firm and set, the jam is ready. If not quite set, continue cooking on high for another 30 minutes.
6. Spoon the jam into prepared jars. Seal the jars and cool completely at room temperature before refrigerating.
Store unopened jars in a cupboard for up to 6 months. Once opened, store in the fridge for a maximum of 2 months.