Wash strawberries, remove leaves/stem and cut in quarters
Pour strawberries into Instant Pot insert pot
Add sugar and lemon juice
Stir together and let rest for about 10 minutes and then stir again
Close lid and move valve to "seal" position
Cook on manual high for 1 minute
When timer beeps, let pressure natural release for 15 minutes and then quick release remaining pressure
Turn off pressure cook function and open lid
Turn on sauté function on high
Mix corn starch and water together in a mason jar. Just add the ingredients, close lid and shake..shake...shake!
Once jam starts to boil, pour in corn starch mixture and stir continuously
Jam will start to thicken up. Stir for 5-10 minutes
Turn off Instant Pot and let jam cool for 30 minutes
Using a ladle, carefully ladle jam into a measuring cup or small pitcher. The goal here is to get the jam into a container that you can easily pour it into the jars. If you don't have a pitcher or measuring cup, you can just ladle the jam into the jars. Be careful! The jam may still be VERY HOT!
Once jam has cooled, store in the refrigerator for up to 30 days.
Tips for making Instant Pot Strawberry Jam:1. Don't panic if your jam looks very runny. It's supposed to. It will continue to thicken as it cools. But, remember that this is jam, not jelly. Jam is not as "jiggly" as jelly. You should be able to easily smear your jam on a piece of toast. If you want a thicker consistency, I would recommend adding an additional 2 tablespoons of corn starch.2. What berries are in season? Use those in your next jam recipe! The possibilities are endless!!!!3. Get creative with how you use your homemade jam! Pour it on top of cheesecake or ice cream or add it to yogurt or oatmeal.