instant pot - strawberry rhubarb jam

• 1 lb strawberries, trimmed and cut into small pieces
• 4 cups rhubarb, diced into small pieces
• 1 cup sugar
• 2 tbsp freshly squeezed lemon juice
• 49g package of No Sugar Needed Fruit Pectin
• 1/2 cup sugar

Sterilize five wide-mouth mason jars, including rings and snap lids.
Put cut up strawberries and rhubarb into the Inner Pot of your Instant Pot. Add first amount of sugar and the lemon juice. Stir to combine and let sit for 5 to 6 minutes.

Put the pressure seal on the pot and set it to sealing. Pressure cook (or manual) for 4 minutes. NPR until the pin drops. Remove the lid.

Stir second amount of sugar and pectin together.

Set Instant Pot to sauté. Once ingredients are boiling, add pectin mixture and continue to stir for an additional 3 minutes.

Skim foam from around the sides of the Inner Pot.

Once jam has cooled a bit, ladle the jam into the sterilized mason jars. Place the snap lids on top of the jars. Place rings on the jars and finger tighten.

Process in a water-bath canner for 5 minutes.

Remove jars from the water-bath and allow to cool to room temperature. Snap lids should seal themselves. If they don't, press down in the centre of the lids to see if they will snap down.

Recipe Hints

• Unless your Instant Pot is the model that can can (Instant Pot Max), you must do the canning in a water-bath on the stove or other canning method
• You don't have to can the jam if your jam is going to be consumed within about three weeks.

 

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