1/4cuporange juice(juice of one whole orange, squeezed)
Mix the strawberries and sugar together in the inner pot. Let them sit for at least 30 minutes. If there's not a lot of liquid pulled out of the berries in 30 minutes, stir and let them sit for another 15 minutes.
Stir to combine the berries and the juice pulled from them. Add the orange juice.
Close the lid, lock it and set the steam release valve to closed. If you have a manual button, set it on high for 1 minutes. If not, press Steam and set to 3 minutes. Press Start/Stop. Watch the timer carefully and after one minute (display will read "2") then press Start/Stop to cancel the cook time.
All for a full natural pressure release (about 15 minutes.) Remove the lid and use a potato masher to mash the strawberries to your desired consistency. I like to leave relatively large chunks of strawberries in mine.
Press Brown/Saute and then Start/Stop. Bring the jam to a simmer.
In a small jar, combine cold water and corn starch. Slowly pour into the jam and stir. Allow to simmer and thicken for 2-3 minutes. Press Start/Stop to turn off the heat. Pull the inner pot out and allow the jam to cool.
Pour cooled jam into jars and refrigerate.
Jam will last in the fridge for up to a month (if you can keep it around that long.)To freeze, place in freezer safe containers after cooling.