Jam is done when it thickens enough that when you scrape the bottom of the pan with the ladle, it begins to part leaving a clear path in between
if the jam is still runny and covers the pan as soon as you lift the ladle, continue to cook.
When cooled completely, transfer jam to the clean dry bottle and cover with parchment lined lids before storing in the refrigerator. Optionally, label the bottle with the date of making
line the bottle cap with a parchment paper to avoid rusting of any kind
Store in the refrigerator and use, since the recipe did not sterilize the bottles for canning
handle with a dry spoon always
If you don't have strawberries, you can substitute with black grapes or any other non-watery fruit of your choice
Taste check and adjust the amount of jaggery used according to the sweetness of the fruit you have on hand
If you don't have a big bottle, store it in two smaller bottles.
If stored and handled well, the jam stays well in the refrigerator for at least 3 months