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Ingredients:

3 -4 cups of Strawberries – washed and sliced

11/4 cup of brown sugar or Jaggery (sugar cane syrup)

1 medium sized lemon juice and zest.

A pinch of salt.

Recipe Cooking Method:

Add sugar, salt, lemon juice and zest to your MEC pot, cover and cook on medium-low heat for 5 minutes. Then add chopped strawberries, stir, cover lid and continue to cook on medium low for 25-30 minutes, until the strawberries release some of their juices and the mixture boils slowly. After 10 minutes of cooking the berries, you can keep lid partially open to let some steam out so the jam can thicken.  Once you see the juice is thickened slightly, turn stove off and let if cool to room temperature.  Then pour into mason jars and store in cool place if jar is sealed or in the refrigerator.

Serve with breads, unleavened bread, or as a dip or side dish and Enjoy!