Heat up a large non-stick frying pan or electric frying pan to high.

Add all the ingredients and cook until the sugar has dissolved – stirring constantly and then cook until the liquid has evapourated off and the jam starts to thicken – around 10 – 12 minutes.

To test if the jam is ready place a side plate in the freezer for 5 minutes. Drop a dollop of jam onto the cold plate. Run your finger through the middle and if the jam stays apart and doesn’t immediately join back together, it’s jammy enough.

Store in a sterilized glass jar.