1

Cut strawberries into four pieces.

2

Cook on low flame. Don’t add water, strawberries release their own water.

3

If the strawberries you have are naturally sweet, then you can reduce the amount of desi khand.

4

Add a pinch of salt to enhance the flavours.

5

Let it cook on low heat and thicken.

6

Once it cools, it’s ready to eat!

You can blend strawberries if you don’t like chunks in your jam.

To store longer, cook until all the water that comes out of the strawberry evaporates and the jam turns thick.