Rinse strawberries and pat dry before removing the stalks and cutting into halves or quarters if large.

Place strawberries into a large glass or ceramic bowl and add the honey stirring well to combine.

Cut the pomegranates in half and pop out the seeds by bending back the skin shell.

Collect the seeds in a sieve and use a wooden spoon to press them through the sieve so that the actual pips and any membranes (these are bitter) are held back and only the sweet juice goes through.

Stir into the strawberry mixture, cover bowl with a clean tea towel and leave overnight.

The natural sugars and pectin within the berries will be drawn out by the honey and all flavours will have a chance to mingle.

Next day pour your lovely red mixture into a heavy based pan and add the spices.

Grate the ginger and chilli and crush the cloves with mortar and pestle so you don't have any hard pieces that might break a tooth and somewhat ruin any possibility of a romantic moment.

Grate in the lemon zest and then squeeze in all the juice, making sure you collect the pips and don't let them fall into the jam.

Gently heat the mixture and then bring it up to a boil. You ant a good rolling boil here with lots of bubbles.

Skim off any frothy scum that forms on top.

While all this jamming is going on you can lightly toast the flaked almonds in a dry pan, make sure you don't let them burn. You just want to toast them till golden and that amazing aroma rises from the pan.

Add the red wine just before the jam reaches it's setting point and test this by placing a teaspoonful of jam on a well chilled saucer and leaving it for 5 minutes before running a finger through it. If it wrinkles up it is ready to pot. If not boil for another few minutes and test again.

At the last-minute stir in those toasted almonds.

Spoon the hot jam into two sterilised jars and pop on the lids.