- 4 cups strawberries
- 3 cups sugar
- 1/4 cup lemon juice
Rinse and hull strawberries, then quarter or halve them. Add to the
pressure cooker. Stir in sugar. Set aside for 1 hour or until the
strawberries are juicy.
Use a potato masher to crush the fruit and mix in the sugar until the
sugar is dissolved. Stir in the lemon juice.
Lock the lid in place. Bring cooker to full pressure (15 lb pressure)
and cook for 7 minutes. Remove from the heat and allow pressure to
Remove the lid. Return to heat and bring to a full rolling boil over
medium high heat. Boil for 3 minutes or until jam reaches the desired
Ladle jam into prepared jars leaving a 1/4" headspace. Process jars in a
boiling water bath for 10 minutes. Adjust time according to your altitude.