Put all the ingredients in a preserving pan or similar and heat gently to dissolve the sugar crystals (stirring frequently with a wooden spoon).
Bring to a rolling boil for 10 minutes and keep stirring.
Take off the heat and check for set by putting a few drops on a chilled saucer.
Allow to cool for 30 second in the firdge and if it crinkles when a finger is pushed through it, it’s ready.
If not boil for another 2 minutes and repeat this testing process until a set is achieved. (Mine took 12 minutes).
Remove any scum with a spoon if necessary.
If the jam is looking a bit too chunky use a potato masher to gently squash the fruit.
Ladle into warm sterilised jars and apply lids or wax discs and cellophane lids.
Makes 3 standard sized jars.
Store in a cool, dry place. For best colour and flavour eat within 12 months but will last years.