Wash and clean the strawberries.
Slice them in half and add them to the stock pot.
Add the jaggery and lemon juice and set the pot to a simmer.
Keep stirring as the sugar melts. so it keep from sticking to the bottom.
Once the syrup thickens to honey consistency.
Test the thickness of the syrup by coating the back of a cold spoon which when wiped with a finger, the preerve doesnt run.
At this stage ladle the preserve into sterilised clean glass bottles.
Cool this downcompletely and then seal tight with the lid.
store in a cool dry place.