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Wash and Cut Strawberries into quarters and pat dry.
Place Strawberries in Pressure Cooker and add sugar.
Stir and let Strawberries and Sugar sit for 15 mins.
Add Lemon Juice and Stir.
Close Lid and set to Pressure Cook for 2 minutes.
Allow a 15 minute Natural Release.
Open lid and stir. Jam will be very liquidy.
Press Cancel and Set to Saute for 5 - 8 minutes to allow jam to thicken slightly and turn heat off.
Mix Cornstarch Slurry and add to jam mixture. Stir to thicken.
Pour jam into containers or jars.
Will last up to 2 weeks in the fridge or freeze for up to 1 year.