Place all the ingredients, apart from corn flour, into a large Pyrex glass mixing bowl or microwave proof bowl that can be covered with a tight lid and stir until just combined.
Cover the bowl with a lid (I use a Tupperware bowl with a lid which allows steam to escape) and place on a plate which is larger than the bowl in diameter - the jam tends to overrun. If you're using a Pyrex mixing bowl, you DO NOT need a lid. The jam should not overrun.
Microwave on 90% power for 2 minutes 50 seconds.
Take the bowl out of the microwave, mush up any large fruit pieces with a fork and add the cornflour. Mix well.
Place the bowl back in the microwave (with its lid on, or still off if you're using a Pyrex bowl) and microwave on 90% power for 2.5 minutes.
Take the bowl out, carefully take the lid off (the mixture will be hot) and check if any further larger bits of fruit need mushing up. Let the jam cool down.
When cool enough to handle, pour the jam mixture into a clean glass jar, cover tightly with a lid and store in your fridge. It should last at least 2 weeks.
This recipe is based on a recipe for strawberry and cherry compote from James Wong's awesome cookbook 10-a-day the easy way.
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