• 1.2 kg smallish strawberries, hulled
  • 800g red currants
  • 1.7kg granulated sugar
  • Juice and finely grated zest of 2 small lemons
  • 40g basil leaves, if large roughly chopped
  1. Put the fruit, sugar, lemon juice and zest into a preserving pan and leave to macerate overnight (this helps dissolve the sugar before boiling and keep the fruit whole in the jam)
  2. Gently stir the fruit over a medium heat and bring up to the boil.
  3. Turn up the heat slightly, stir regularly to prevent the jam catching on the bottom of the pan and rapid boil (don't allow the jam to boil over) for 10-15 minutes. Check for setting point after 10 minutes and then every two minutes until reached.
  4. When setting point has been reached skim the scum (white foam) off the top of the jam.
  5. Allow the jam to cool slightly before stirring in the basil leaves.
  6. Using a jam funnel pour the jam into sterilised jars, label and seal.
Recipe by Jo Clark Cooking etc at