Start by prepping your fruit and placing in your Instant Pot. Add in your lemon juice and sugar. Give a good stir, and let set for 10 minutes.

Now you will place the lid on your Instant Pot and cook on high pressure for 1 minute. Followed by 20 minutes of natural releasing of pressure.

Now you will take the lid off once pressure is all pushed off. Turn to saute and pour in your powder fruit pectin.

Saute for 5-8 minutes or until the mixture begins to thicken like jam and starts to set up.

If you plan to can you will want to boil your lids, jars, and seals in one pot of water. Then have the water nice and hot in your canning system.

Drain water off sanitized jars, and then ladle in your jam. Leave 1/4 inch at top. Wipe away any fruit around the rim. Place the sealing ring with the magnet, and twist on the ring. Do it until it is hand tight.

Place all the jars in the canner system, lower them down to ensure the water covers all the jars by 1-2 inches. Cook while water is boiling for 10 minutes or adjust to your altitude.

Remove from water carefully and set on a towel. Cover and allow jars to cool. The sealing lid should pop down so it doesn't flex when you push down in the center.

Then store your strawberry rhubarb jam in your pantry or a cool dry place for up to a year.