This basic recipe will make any type of jam. Play with the flavourings and the sugar levels to find something you love. Some jam makers use as little as 20% sugar:fruit ratio.
Make sure that your jars are well sterilised prior to bottling the jam to maximise the storage time. Heat process the jam if you wish, but personally I never do and have never had a problem.
I use a traditional French jam pan for making my jam, but jam can be made in any pan you may have. It is better for the pan to be wider with lower sides than a deep pot as this will help the water to evaporate, but if a pot is all you have do not let this put you off. The jam may just take longer to cook. .
It is important that the jars used to bottle the jam are warm. I get around this by sterilising my jars in the oven (see Notes).
This jam must be kept in the fridge once opened.
I sterilise my jars in a low oven at 120C. Place the jars in a cold oven and turn the oven on. Allow the jars to warm for at least 30 minutes then turn the oven off. Longer will not hurt. Sometimes I place the lids in the oven with the jars but more often I put the lids in a saucepan of cold water and bring it to the boil. Allow the saucepan to boil for about 10 minutes then turn the pot off. To use the lids, shake off the water and seal the jars whilst the lids are still hot.