In a medium saucepan place the jam ingredients over a high heat. Stir the mixture until the sugar has dissolved and the berries start to release their juices. Keep cooking and stirring the jam until it has thickened and has reached the 'thread stage' start checking after 5 minutes. Poor into a bowl and allow to cool.

Grease and line a 20 x 30cm roasting tin.

Preheat the oven 180°C

Place the shortbread ingredients in a freestanding electric mixer bowl, with a paddle attachment, on a low speed mix the ingredients together. Tip this mixture into your roasting tin and press down evenly. With a fork scrape over the top to loosen the surface a little bit then spread the jam over.

For the crumble topping, with your hands rub the flour and butter together until it resembles breadcrumbs. Add the Sugar, oats and the ground almond and mix it all together. Sprinkle this over the jam and cook for 35 - 40 minutes or until lovely and golden. Allow to cool before cutting and then cut into squares.