If the recipe says to use jam sugar...

[AliceLutherNeeMorgan]

And I don’t have any jam sugar but I do have ordinary caster sugar AND a bottle of pectin:

Is there a specific ratio/proportion of how much pectin to use or does it “just depend”? I am not a regular jam maker but I have a lot of fruit I want to use. I imagine it may be different for the different fruits?

Could anyone advise please?

I've made a ferw jams in the past, not for about 6 years though.

Jam sugar does contain pectin, and also added citric acid, as acid also assists the jam to set.

I found this website for calculating the amount of pectin to use. I used to use a similar one, but that appears to have bitten the dust. And the amount will very from fruit to fruit, as you have surmised.

Good luck. (I used to find making raspberry jam the easiest.)

I thought my spelling was crap, but found some crumbs under the keys

ferw = few, and very = vary......

^^ This. I use an online calculator like that depending on the fruit I'm using.

Ah that’s great - thank you!

I’m going to start with raspberry but I also have blackberries and cherries. I’m quite excited!

You do need to keep an eye on the pan when it starts boiling. I remember ruining one batch of jam when I let it catch and burn on the bottom of the pan.

I'm actually tempted to try making tomato jam. I'm sure I had a recipe somewhere. It was described as a savoury jam, good for putting on bread and cheese.

Ooh I do love a savoury jam! I don’t think I’m going to have a glut of tomatoes this year as I lost a few to frost; very keen to experiment though

@AliceLutherNeeMorgan

Ooh I do love a savoury jam! I don’t think I’m going to have a glut of tomatoes this year as I lost a few to frost; very keen to experiment though

I'd love to make a chilli jam.

Is savoury jam not just chutney?

No, I believe there are fundamental differences for classification of jams, conserves and chutney. I'll have a look for a link.

*preserve