Instant Pot Strawberry Jam

By Meisje

Ingredients

• Optional:
• 3 pounds fresh strawberries cleaned and chopped
• 2 cups white granulated sugar
• Juice of one large lemon
• 1 tablespoon lemon zest
• 2 tablespoons cornstarch or more if needed
• 4 tablespoons water

Preparation

Step 1

Wash the strawberries under cold water, with the stem still on, do not remove it before washing, as they will absorb extra water.
Let them drain in a colander for a few minutes, check for any moldy or mushy berries and discard those.
Slice them into quarters and add to the Instant Pot and also add the sugar. Mix the strawberries and the sugar and let them sit for 30 minutes, the strawberries will release extra juice.
Add the lemon juice and lemon zest, stir again.
Close and lock the lid, seal the valve and pressure cook for 1 minute, followed by a 15-minute Natural Pressure Release. After which, flip the valve and release any remaining pressure.
Open the lid carefully, stir to combine. You can use an immersion blender to get to the desired jam texture.
Select Saute mode, stir the mixture and bring to a boil.

Thicken (optional):
If you prefer the jam to be even thicker, in a cup, mix two tablespoons of cornstarch with 4 tablespoons of water until dissolved and add the mixture to the jam.
Stir and simmer for about 5 minutes. Repeat if needed, but keep in mind, the jam will thicken more as it cools.
Store:
Transfer the jam into jars and let cool to room temperature, seal and transfer to the refrigerator for up to two weeks or more.