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