1. Firstly, wash up all your jam jars & lids in hot soapy water. Then rinse them, making sure all the soap is washed off.
2. Then put your jars & lids in the oven at 100 degrees Celsius. This will sterilise your jars and stop the jam from going mouldy.
3. Put your fruit & lemon juice in your cooking pot & heat at a low temperature until all the fruit is mushy and liquidy like shown. Add your sugar, and make sure it is all dissolved before moving on to the next step.
4. Bring your pan of fruit up to a rolling boil, & simmer for 10 minutes. This is why you need a LARGE pot, because your mixture will double in size.
5. After the 10 minutes is up, remove your jam from the heat and drop a little of it on a cold spoon. If it "gells", and becomes firm, your jam is ready to be jarred. If not, return to the heat until your jam does gell, you might need to add more lemon juice if it won't set.
6. Remove your jam from the heat and your jam jars from the oven. Carefully pour your jam using the funnel into the hot jars with your ladle. You might want to wear rubber gloves at this stage to protect your hands a bit from the heat. Put the lids on as you work, making sure they are on firmly, but not too tight.
7. Leave to cool. You should hear the jars "popping" as the seal is formed. Once cool, decorate with labels & toppers if you would like. Homemade jam makes an excellent gift, I always make a batch for my family every Christmas.