Make the jam your own by experimenting with flavours. Here are a few suggestions to get you thinking. Whole spices and herbs need to be wrapped in muslin before adding to the fruit.
Spices- cinnamon, star anise, ginger, fennel or mustard seeds, black pepper, cardamom, nutmeg
herbs- bay, rosemary, basil, lemon verbena, mint, lavender
Other flavourings-lime, orange, vanilla pods, rosewater, orange flower water, liquorice, earl grey or lady grey tea
Sweet wine such as moscatel, crème de cassis or sherry, or liqueurs such as Cointreau or limoncello, or even a splash of gin, brandy or whiskey can be added after the jam has set, no more than 4 tbsp per batch.
You can add half with the fruit and the rest after the jam has set to really cook in the flavour.