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Strawberry Rhubarb Jam

May 7, 2018 by Jill Foucre 4 Comments

Strawberry Rhubarb Jam
2018-05-08 02:38:01
Print
Ingredients
  1. 2 cups sliced rhubarb
  2. 1 cup fresh strawberries
  3. ¾ cup sugar
  4. 2 tablespoons lemon juice
  5. 1 tablespoon cornstarch
  6. 1 tablespoon water
Instructions
  1. Add rhubarb, sugar and lemon juice to pressure cooker, stir to combine. Set pressure cooker.
  2. Stovetop Pressure Cooker: High 3 minutes / 10-minute release
  3. Electric Instant Pot: Pressure Cook / High / 5 minutes / 10-minute release
  4. Dutch oven, stove top: about 25-30 minutes
  5. In a small bowl, whisk together the cornstarch and water. Add to pressure cooker pot after the rhubarb has cooked and the pressure released. Bring to a boil using the sauté function for electric or medium high flame if stove top, stirring constantly. Jam should thicken. Stir in berries and remove from heat. Jam will continue to thicken as it cools.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Breakfast, Condiments

Reader Interactions

Comments

  1. Jan Amaral says

    May 24, 2020 at 9:11 pm

    I made this rhubarb jam in my Instant Pot. It was delicious!

    Reply
    • Dee says

      June 19, 2020 at 6:34 pm

      Love this kind of jam! Thxs for recipe.

      Reply
  2. alice says

    June 23, 2020 at 3:10 pm

    will try this recipe

    Reply
  3. Roni says

    June 26, 2020 at 12:40 pm

    Do you put the rhubarb directly into the pressure cooker or do you put it in a bowl with the water on the bottom?

    Reply

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