Place a saucer in the fridge.

Place all the ingredients in the pan on low heat and stir until all the sugar has dissolved.

Cook on a rolling boil for 15-20 minutes.

After 15 minutes, start checking to see if it's reached setting point with the saucer. Place a small amount of the jam on the cold saucer, wait a few seconds, push with your finger and if it wrinkles as opposed to still being runny, it's ready. If not give it another 3-5 minutes.

Turn the heat off and skim off the scum. My father in law insists this is the best bit!

Using gloves as the jars will be hot, stir and ladle the jam into the jars, top with a wax disc and seal.

Store in a cool dark place and it should last for about a year if it doesn't get all eaten up before!

If your bambinos prefer a "no bits" jam, when it's ready, strain it into another saucepan, boil for a minute and ladle up. This way, you don't have to worry about sterilizing the sieve/strainer!