- Nip the stalks and dark tails off each fruit. Discard. Wash the fruit. Tip it into a heavy based saucepan which can take all the fruit in one.
- Put the pan onto low/medium heat, add just a splash of water and allow the fruit to simmer, barely cooking, as you stir with a wooden spoon. Add a sprinkle of sugar to taste. Don’t cook it hard so you can retain the shape of a few whole berries in the jam. Taste the jam frequently (clean teaspoon) and adjust sweetening. You can always add a bit of finely chopped mint if that takes your fancy or a bit of sugar.
- Once the jam is thick and sticky and to your taste you can decant it into a bowl and set aside to use later.