Strawberry Rhubarb Jam May 7, 2018 by Jill Foucre 4 Comments Strawberry Rhubarb Jam 2018-05-08 02:38:01 Print Ingredients 2 cups sliced rhubarb 1 cup fresh strawberries ¾ cup sugar 2 tablespoons lemon juice 1 tablespoon cornstarch 1 tablespoon water Instructions Add rhubarb, sugar and lemon juice to pressure cooker, stir to combine. Set pressure cooker. Stovetop Pressure Cooker: High 3 minutes / 10-minute release Electric Instant Pot: Pressure Cook / High / 5 minutes / 10-minute release Dutch oven, stove top: about 25-30 minutes 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/
Jan Amaral says May 24, 2020 at 9:11 pm I made this rhubarb jam in my Instant Pot. It was delicious! Reply
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