Wash any sugar crystals off the inside of the saucepan with a pastry brush dipped in a little water (this will prevent the jam from crystallising).
Increase heat and boil jam for 6 - 7 minutes, skimming off any scum that rises to the surface with a spoon.
Remove from heat and test to see if jam is ready, if not cook a little longer.
Pour into a sterilised jar.
Serve with warm scones and cream.
Spoon a small dollop of jam onto a chilled saucer and allow to cool for a few seconds. Drag your finger through the jam, if a wrinkle appears on the surface it’s done, if not, cook for a little longer.