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Rinse and dry strawberries. Remove the green crowns (tops) and cut in half.
In a large mixing bowl or the steel pot of Instant Pot (if using IP), add strawberries and sugar. Toss to combine and leave aside for 10 minutes. The strawberries will start releasing their juices.
Close lid and select pressure cook for 1 minute, HIGH pressure. Wait for natural pressure release. Open the lid after the pin drops
Stir in lemon juice and turn on Saute mode. Using a potato masher, mash the strawberries till they break down leaving some chunks.
Simmer to thicken the jam while stirring in between. It takes somewhere between 15-20 minutes, depending on the quantity. If you like the texture really smooth, puree it using an immersion blender.
In a food processor, pulse strawberries until coarsely chopped. Transfer to a wide dutch oven or pasta pot. Tip: Using a wide and tall pot keeps the hot sugar bubbles from flying out of the pan.
Stir in sugar and lemon juice. Cook over medium-high, stirring frequently until the jam bubbles and thickens. It can take up 15-20 minutes depending on the quantity. Note: Keep stirring in between to prevent the sugars from burning at the bottom.
Let the jam cool completely. Store in airtight containers and refrigerate up to 4 weeks, or freeze for up to 2 months.