Blackberry and Burgundy jam

1. Add all of the ingredients into a large, heavy-based saucepan and set over a high heat.

2. When the jam starts to bubble turn it down to a medium heat and stir often to make sure the fruit doesn’t stick.

3. Cook for 40-45 minutes during which time the jam should have reduced in volume and become thick and glossy.

4. Remove from the heat and carefully pour into a jar or an air tight container.