Place all the ingredients (expect the pectin (if using)) into a large saucepan or maslin pan. bring slowly to a simmer stirring all the time to ensure the sugar dissolves.
Add pectin at this point if you are using it. Continue to simmer and stir for 6 minutes.
Remove from heat and pour into sterilised jars. Seal and allow to cool fully before labelling. ****See steps 4 - 6 for how to sterilise jars and lids.
Rinse jars in hot water and stand upside down on a baking tray. Place in centre of the oven and bake for 30 minutes at 180C. Remove jars from oven just before jelly is ready and place upright on tea-towel on work surface. - use good quality oven gloves when handling the jars.
I highly recommend the use of a jar wrench to hold and lift the jars. *see step 6
Rinse lids in hot water and place top down in a saucepan. Cover with water and bring to boil. Keep on a rolling boil for ten minutes. Drain and place open side down on kitchen paper.
When putting the lids on the jars do them up firmly but not too tight.
<------ here is a picture of my set-up and equipment.