Rinse the fruit and place in a stainless steel pot with the water. Bring to a boil and reduce heat to simmer for 10 minutes.
Add the sugar and stir to ensure it dissolves.
Add the lemon juice. Bring to a boil then reduce the heat to a simmer. After 20 minutes check if the jam has reached setting point by dripping some onto a chilled plate. If it thickens and wrinkles a bit when pushed with a spoon it is ready. If it is still very runny then cook for a further 5 minutes and test again.
When the jam is ready pour into a hot, sterilised jar. Fill the jar to a few millimetres from the top. Seal once the jam has cooled down.
