instant pot - strawberry jam

• 4 to 5 cups strawberries
• 1 1/2 cups sugar
• 1/4 cup lemon juice
• 3 tbsp water
• 3 tbsp cornstarch

Remove stems and cut strawberries in half. Mix strawberries with sugar in the Instant Pot and let them sit for about 1 hour. Stir two or three times during this process. Add lemon juice after the hour is up.

Close the lid and set the IP to sealing. Set on Pressure Cook (or manual) for 1 minute.

Do a natural pressure release for at least 15 to 20 minutes. Quick release any remaining pressure. Carefully remove the lid.

Mash the berries a bit. Some chunks are a good thing.

Mix the water and cornstarch to make a slurry. Turn the IP to saute and bring the mixture to a boil. Add the cornstarch slurry and continue to cook until the jam thickens. Skim off any foam.

Once jam has cooled a bit, ladle the jam into the sterilized mason jars. Place the snap lids on top of the jars. Place rings on the jars and finger tighten.

Process in a water-bath canner for 5 minutes.

Remove jars from the water-bath and allow to cool to room temperature. Snap lids should seal themselves. If they don't, press down in the centre of the lids to see if they will snap down.

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