Servings: 32

4 cups fresh strawberries ** 4 cups fresh strawberries **
1 1/2 cups sugar 1 ½ cups sugar
1/4 cup lemon juice, fresh squeezed ¼ cup lemon juice, fresh squeezed
1/4 cup water ¼ cup water
2 Tbsp cornstarch 2 Tbsp cornstarch

Mix strawberries with sugar inside of the IP.
Let it sit at least 30 to 60 minutes. After 30 to 60 minutes you will see all the juices released from the strawberries. Stir to combine.
Add lemon juice. Do not stir.
Close lid of IP and turn pressure valve to the sealed position. Set on manual for 1 minute.
Release pressure naturally (NPR) for at least 15 minutes.
Carefully release the pressure valve and remove the top.
Using an immersion blender, blend strawberries until desired consistency (less is more IMO).
Press the Sauté function key and allow the strawberry jam to come to a simmer/boil.
In a small bowl, combine water and cornstarch.
Slowly pour into jam and stir.
Simmer for 3 minutes or until slightly thickened.
Turn IP off (by hitting Cancel).
Allow mixture to cool and then pour into jars.

Fresh and Local Strawberries: www.facebook.com/larrilandfarm/  Fresh and Local Strawberries: www.facebook.com/larrilandfarm/
Short term storage: IP strawberry jam will keep in the refrigerator for 1 month.  Short term storage: IP strawberry jam will keep in the refrigerator for 1 month.
Long term storage: To freeze this strawberry jam, place in a freezer safe container and once jam is completely cool, freeze. Will keep in freezer for up to 1 year.  Long term storage: To freeze this strawberry jam, place in a freezer safe container and once jam is completely cool, freeze. Will keep in freezer for up to 1 year.