• Keep a stainless steel plate in the freezer, if you are doing the wrinkle test
• Rinse the strawberries and lemon.
• Hull the strawberries.

Cooking in Instant Pot

• Add the berries to the inner vessel of the Instant pot.
  1 kg Strawberry hulled
• Add the sugar, lemon juice and lemon zest.
  1 Cup Demerara sugar (200 grams), 1 tablespoon lemon juice, Zest of 1 lemon
• Gently crush the berries with a potato masher.
• Pressure cook on sealing mode for 5 minutes.
• Once the pressure has settled and the pin dropped open the lid.
• Switch on the Instant pot for 30 minutes on Saute mode.
• The mixture after 10 minutes will start boiling and coming up.
• Keep on stirring in between so that the mixture does not burn from the bottom.
• Once the mixture reaches a thick consistency or if it reaches a a temperature of 104.5 deg c or 220 deg F you are done.
• One can check if the jam is done by using a wrinkle test on a cold plate. Once the jam seems to be done, add a drop or teaspoon to the plate. Wait for a min and then press it against your fingers. If the surface wrinkles it means it is done.
• Switch off. Do not let it go over 220 Deg F or the jam or marmalade will ruin it.
• Once done, carefully remove the inner of the Instant pot with the help of hand gloves and let it cool completely before filling it in jars.

Cooking in an open pot

• Keep a stainless steel plate in the freezer, if you are doing the wrinkle test
• Add the berries along with sugar, lemon juice and lemon zest into a large heavy bottom pot..
• Gently crush the berries with a potato masher.
• Cook this on medium stirring in between.
• The mixture after 10 minutes will start boiling and coming up.
• Keep on stirring in between so that the mixture does not burn from the bottom.
• Once the mixture reaches a thick consistency or if it reaches a a temperature of 104.5 deg c or 220 deg F you are done.
• One can check if the jam is done by using a wrinkle test on a cold plate. Once the jam seems to be done, add a drop or teaspoon to the plate. Wait for a min and then press it against your fingers. If the surface wrinkles it means it is done.
• Switch off. Do not let it go over 220 Deg F or the jam or marmalade will ruin it.
• Once done, Switch off and let it cool completely before filling it in jars.