Instant Pot Rhubarb Jam Recipes

INSTANT POT STRAWBERRY RHUBARB JAM WITH CANNING RECIPE

Steps:

• Start by prepping your fruit and placing in your Instant Pot. Add in your lemon juice and sugar. Give a good stir, and let set for 10 minutes.
• Now you will place the lid on your Instant Pot and cook on high pressure for 1 minute. Followed by 20 minutes of natural releasing of pressure.
• Now you will take the lid off once pressure is all pushed off. Turn to saute and pour in your powder fruit pectin.
• Saute for 5-8 minutes or until the mixture begins to thicken like jam and starts to set up.
• If you plan to can you will want to boil your lids, jars, and seals in one pot of water. Then have the water nice and hot in your canning system.
• Drain water off sanitized jars, and then ladle in your jam. Leave 1/4 inch at top. Wipe away any fruit around the rim. Place the sealing ring with the magnet, and twist on the ring. Do it until it is hand tight.
• Place all the jars in the canner system, lower them down to ensure the water covers all the jars by 1-2 inches. Cook while water is boiling for 10 minutes or adjust to your altitude.
• Remove from water carefully and set on a towel. Cover and allow jars to cool. The sealing lid should pop down so it doesn't flex when you push down in the center.
• Then store your strawberry rhubarb jam in your pantry or a cool dry place for up to a year.

RHUBARB JAM

Steps:

• In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
• Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

STRAWBERRY RHUBARB CRISP IN INSTANT POT

Steps:

• In large bowl, mix together sugar, flour, cinnamon, nutmeg.
• Fold in rhubarb, strawberries, and orange peel.
• Let mixture sit while you prepare the streusel topping.
• Place the rest of the ingredients into a bowl and use a pastry cutter to cut in the cold butter.
• Spoon the fruit mixture into the ramekins.
• Sprinkle streusel topping over the top.
• Put 1 cup water and the trivet into your Instant Pot.
• Cook on high pressure for 8 minutes. Let release on natural release for 8 minutes. Then do a quick release and if you'd like a little browning on the top, put the ramekins under the broiler for a few minutes before serving.
• Alternately, bake on 375 for 30 minutes in ramekins or 45 minutes if in a pan.