Sterilise the jars & lids - you can do this by putting them into a large saucepan and covering them with water and bringing it to the boil. Once it boils, turn off the heat and leave them in the hot water until you're ready to use them

Top & tail and rinse the fruit well in a colander

Decant the fruit into the sterilised jars (using a funnel if you have one). Leave a space of about 2.5cm/1inch from the rim of the jar

Put your sugar and water into a medium-sized saucepan over a medium heat

Stir until all the sugar has dissolved. Turn off the heat

Carefully pour the hot sugar syrup over the fruit - enough to completely cover the fruit but leaving a gap of 1.25cm/½inch to the rim of the jar

Remove any air bubbles using a plastic or wooden knife (like the ones you get from a take-away)

Screw the lids onto the jars firmly, but not too tightly

Put a wire cooling rack into the base of a large heavy-bottomed saucepan (if you don't have one or the one you have doesn't fit - use a folded tea towel)

Put the jars into the saucepan and fill the saucepan with enough hot water to completely cover the jars by at least 2.5cm/1inch. Make sure there's at least 5cm/2inches gap to the top of the saucepan; if there isn't you'll need a larger pan

Put a lid on the saucepan

Bring the water to a low, rolling boil. Once it gets to this point, boil at this level for a further 15 minutes

Turn off the heat and carefully remove the jars using a jar lifter or metal tongs

Put the jars on a thick tea towel or wire rack to cool. The lids on the jars should be concave and should not move when pressed down with your finger. If one of your jars has not formed a vacuum - just refrigerate and use it's contents within a week

Label, date and store the jars in a cool, dry, dark place. The fruit will store for at least next year when you can do it all over again! :-)