MARINATE - Add the quartered strawberries and sugar to the inner pot of the instant pot. Stir to combine. Seal the pot with the instant pot lid. Allow them to sit at room temperature for at least 30 - 40 minutes, until the strawberries are juicy.
PRESSURE COOK HIGH - Open the Instant Pot, add the fresh lemon juice. Stir. Close and secure the lid to the locked position. Check to make sure the vent is turned to SEAL. Press Pressure Cook and set the timer for 1 minute, adjust time using the up or down arrow. Pressure Cook HIGH for 1 minute.
When the timer has finished, allow the pressure to release naturally for about 15 -18 minutes. Turn the seal to VENT and remove the instant pot lid. Press 'CANCEL' to turn off the keep warm mode.
MASH - Blend the jam using a blender or potato masher.
SAUTE - Press SAUTE and allow the mixture to boil for 12- 15 minutes or until the jam has reached a gel consistency. Skim off the foam.
TEST IF THE JAM IS READY - Place 2 small plates in the freezer before you start cooking your jam about 15 minutes. To test your jam, place a drop of the jam on the chilled plate and keep it in the fridge for 30 seconds. After 30 seconds, run your finger through the drop to see if it forms a crinkle and tacky. Then it's ready!If you don't see a crinkle, allow the jam to boil for another 1 -2 minutes and retest.
STORE - Ladle the jam into sterilised container leaving 1/4 inch headspace. Let it cool down completely before sealing the jars. Store in the refrigerator for up to 3 weeks.
This Recipe Makes - approximately 1 1/3 cup or 11 oz of jam.Make Jam with frozen Strawberries - You can make Jam with frozen strawberries too. Add the frozen strawberries to the Instant Pot and follow the recipe as above. Pressure Cook High for 2 minutes! Follow the rest of the steps as above.Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.