Wash the berries under cold water, remove the stems and slice into quarters.
Place the berries in the pot along with the sugar, lemon zest and lemon juice.
Peel the apple and use a cheese grater to grate the apple into the pot.
Stir to combine the ingredients and let sit for 10 minutes to allow the berries to release some of their juice.
Place the lid on the pot, turn the valve to seal and set on high pressure for 1 minute.
When the timer is complete do a slow, controlled release to release the pressure from the pot. DO NOT do a quick release as it will spurt hot jam! When the pin drops carefully remove the lid.
Press cancel and then turn the pot to saute. Stir while the jam boils until it becomes thick, about 20 minutes. You will know it is ready when it clings to the back of a metal spoon and when you drag a wooden spoon through the jam you can briefly see the bottom of the pot. DO NOT TASTE the jam at this point as it is very, very hot!
Press cancel and carefully remove the liner from the instant pot. Let cool for about 15 minutes, then pour into jars or containers leaving at least half an inch room for expansion if you plan to freeze.
Let cool completely then move to the fridge or freezer for storage.
The slow controlled release is very important in this recipe. If you let it vent too quickly it will spray out of the vent. To do a controlled release use the end of a wooden spoon to gently tap the valve to release the steam in short, controlled bursts. When most of the steam is released and you don't hear any sputtering as you tap the vent you can quick release the remaining steam.This jam will keep for up to 3 weeks in the refrigerator and up to one year in the freezer.This recipe will yield approximatly 2 ½ cups of jam.