This is an unusual jam which you can spice up by adding some cinnamon or a couple of cloves, half a vanilla bean or perhaps a splash of brandy.

If you don’t have a special jam saucepan, use a large heavy-bottomed, non-corrosive (stainless steel) pan. It is better to fill smaller jars with jam, since once opened they must be kept in the refrigerator and consumed as soon as possible. See note on preserving.