Step 1

Place rhubarb and strawberries and sugar (half of the sugar if you will be using pectins to thicken the jam afterwards ) in the foodi.

Step 2

Set the program on pressure cooking for 5 minutes. Cover with the lid.

Step 3

After the cooking is up, and steam released, set the mode on sauté.

Step 4

Stir frequently. Wait for 5 min until the liquid reduce and mixture thicken.

Step 5

Add the rest of the sugar with pectins ( read the instructions on the package how to use your pectins). If you don’t want to use pectins use 3 tbsp of corn starch and 3 tbsp of cold water mix together. That will thicken the jam as well.

Step 6

Once the jam thicken, transfer hot jam to the jars and close them.

Step 7

You can pasteurise the jam by cooking the jars in the pot filled with water for minimum 60 min.

Tip 1 this jam can easily be made with sugar alternatives for those who can’t use regular sugar.