put all ingredients in a wide shallow pan/ pot on high and cook for about 8 - 10 minutes.

the wider the better as this facilitates quick evaporation and thus quicker jammification

to test if the jam is ready, freeze a side plate for 5 minutes. Drop a dollop of jam on the cold plate. Run your finger through the middle. if the jam stays apart and doesn't immediately join back together, it's jammy enough.

at the same time boil the storage jars in a large pot of water - remove and drain

scoop the hot jam into the jars and seal

pop the sealed jars back into the boiling water for 10 minutes (this gets rid of any bacteria, etc)

remove from the pot, drain and allow to cool