In a medium bowl, mix the strawberries, jam, a light layer of zest, lemon juice, brown sugar & cinnamon. Mix. Refrigerate.
Remove all racks from the oven except for the one closest to the top. Preheat oven to 275F.
In a medium bowl, mix the sugar & cornstarch. In the bowl of the food processor fitted with the whisk, whip the egg whites & cream of tartar high speed until the egg whites hold their shape & the whisk leaves traces in the whites, 3-5 minutes. Put the mixer on medium speed & add the sugar mixture, tablespoon by tablespoon. After 3-5 additional minutes of medium speed whipping, the meringue should be firm & glossy.
Spoon the meringue in a large “round” mountain about 3 inches high in the center of a baking sheet fitted with parchment coated with nonstick spray. Place the tray in the oven & bake for about 30 minutes or until light brown. Rotate tray bake 5-10 minutes more. While it should still have a moist (and somewhat goopy) center, the exterior should be firm and crusty. Cool.
Spoon the fruit & juices on the bottom of a serving platter & gently place the meringue on top. Garnish with a few mint or basil leaves, if you want. Serve with unsweetened whipped cream on the side. Or sorbet or ice cream.....