Strawberry Jam

Place strawberries in the inner steel pot of the pressure cooker. Stir honey, sugar, and lemon juice with strawberries. Let sit for at least 10 minutes to allow the strawberries to macerate (release their natural juices). These natural juices are going to create the minimum liquid needed for the pot to come to pressure, so this step is very important! Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook (Manual) and cook for 1 minute on High Pressure. Allow the pressure to naturally release for 15 minutes. Release any remaining pressure, then open the lid. Press Cancel. Press the Saute button until you reach the Normal setting for Saute. Stir cold water and cornstarch together in a small bowl until smooth; stir into the strawberry mixture. Cook the strawberry mixture until the jam has thickened, 4 to 6 minutes. Spoon jam into jars and store in the refrigerator. Tip: Use maple syrup or agave nectar in place of the honey if you want to make this a vegan jam.