1kg strawberries, quartered
1kg McKinney's Sure-Set Jam Sugar
150ml sherry vinegar
75ml rice wine vinegar
6 cardamom pods, bruised
1tsp coriander seeds
1tsp black pepper corns
1 bay leaf
Pinch of salt
Small square of muslin and kitchen string

Prepare the jars by washing them well and sterilising and drying in a 150°C for 10 minutes.

Place all the spices onto the square of muslin and tie securely with kitchen string.

Add the strawberries and spices to a large heavy based saucepan. Mash the strawberries lightly with a potato masher. Stir over a medium heat until the juice begin to run.

Pour in the sugar and stir over a low heat until the sugar has dissolved. You can feel the sugar on the bottom of the pan like sand.

Bring to a rolling boil and boil for exactly 4 minutes. Use a kitchen timer.Skim the jam using a ladle.Add the sherry vinegar and rice wine vinegar.

Allow to stand for 15 minutes.

Discard the muslin parcel of spices.Ladle the hot jam into warm sterilised jars and seal with a lid.Set aside to cool, then label, date and store in a cool dark place.

Refrigerate after opening.

Recipe supplied by Rozanne Stevens