Rinse the strawberries, remove the greens and slice them in half.
Place the strawberries in the instant pot. Add the sugar and lemon juice to the instant pot. Stir well.
Close lid and let them sit for about 30 minutes. This helps to release the juices from the strawberries.
Open lid and stir the strawberries. Close lid again with vent in sealing position and pressure cook for 1 minute at high pressure.
When the pressure cooking time is done, let the pressure release naturally for 15 minutes. Then manually release the pressure.
When you open the lid, there will be a lot of liquid and color will look dark, but don't worry we will sauté and this will change completely.
Use a potato masher to mash the strawberries. You can also use a hand blender to make it completely smooth. We like it a bit chunky.
Put instant pot on sauté mode and let the mixture come to a boil. Let it boil for about 5 minutes while stirring frequently and the jam will thicken. Remember that jam also thickens as it cools. Press Cancel and turn off the instant pot.
Let the jam cool before you transfer to a jar to store it. Refrigerate and enjoy!
How much? This recipe makes about 1 ⅓ cup or 11 oz of jam.Frozen strawberries? You can also use frozen strawberries to make jam. If you have lots of fresh strawberries and don’t plan to make jam right away, you can prep the strawberries and freeze them to make jam later. Depending on the size of the frozen strawberries, you can use a masher or hand blender to mash them.Storing: You can store strawberry jam in the refrigerator for up to 3 weeks. To store for longer, transfer to small jars and freeze the jam. Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.