Method

Put all the ingredients in a wide, shallow pan or pot over a high heat, and cook for about 8 to 10 minutes. The wider the pan the better, as this facilitates quick evaporation and quicker crystallisation. To test if the jam is ready, place a side plate in the freezer for five minutes. Drop a dollop of jam onto the cold plate and run your finger through the middle. If the jam separates and doesn’t immediately join back together, it’s jammy enough. I set a timer and find that 10 minutes is perfect for this recipe. While the jam is boiling, sterilise your storage jars in a large pot of water. Remove and drain. Scoop the hot jam into the jars and seal immediately. Pop the sealed jars back into the boiling water for 10 minutes (this gets rid of any bacteria). Remove from the pot, drain and allow to cool. These make wonderful Christmas gifts. Decorate with a pretty bow and a handwritten tag.