Strawberry Jam with a Pressure Cooker or Regular Pot

• 300 grams 1 pack of strawberries
• 80 grams Sugar
• 1/2 Lemon

1. Wash the strawberries and completely wipe off the moisture.
2. If using a larger size of strawberries, cut them to whatever size you want, if using smaller strawberries, leave as is.
3. (The bigger ones were cheaper this time, so I cut them into 4 pieces each)
4. Put the strawberries into a pot and cover with sugar.
5. The strawberries will release liquid, so let them sit for 20 minutes to an hour.
6. You can also leave them in the refrigerator for a full day.
7. (If using a pressure cooker) Step 1: Once the strawberries have released their juices, squeeze in the juice of half a lemon, turn on the pressure (3 minutes,) and then leave it alone.
8. (If using a normal pot) Step 1:After 15 minutes, increase the medium heat to high and while boiling down, skim off the scum.
9. Don't burn it!
10. !
11. Open the pot and boil down for 5-10 minutes on medium high heat.
12. At this time, scum will appear, so make sure to scrape it off.
13. Step 2: (If using a normal pot.)
14. On low heat, boil down until it reaches your ideal consistency.
15. While it's warm, pour it into a sterilized jar, turn it upside down and cool.
16. Let it cool and store in the refrigerator.
17. It's best to finish it up within 2 weeks.
18. Adjust the sweetness and boiling length to your preference.

pack of strawberries, sugar, lemon

Taken from cookpad.com/us/recipes/168352-strawberry-jam-with-a-pressure-cooker-or-regular-pot (may not work)