the basic recipe for almost any jam is equal parts sugar to fruit and a tiny bit of water. Most jams tend to be a bit too sweet this way though, so I tend to do 3/4 sugar to 1 fruit to compensate for this.
To make jam:
Put fruit in a pan, add enough water to just mix and bring to the boil - for fruit such as apples cook until a soft pulp forms, for softer fruit such as blackberries a minute or two will do. Add the sugar slowly and stir until all well dissolved (take care to do this slowly or the sugar will stick and burn).
Gradually increase the heat until its bubbling away, and cook for between 5 - 15 minutes until the jam begins to set (a jam thermometer is good for this - when it reaches 'jam' temperature, its ready
) Take a small spoon on the mix and put it on a cold plate - leave for 20 seconds, and then push with your finger - if it has a skin which 'crinkles' then it is suitably set - if it just moves about cook some more. Retest every 1-2 minutes.
Pour into jars while hot and seal the lids, the heat of the jam will sterilise the jars and the cooling gases will contract and suck the lid on tight.
Making a jelly is exactly the same, except you boil the fruit and water until soft, then strain through a jam bag to get all the bits of fruit/seeds out.
Then add the sugar to the fruit jucie mix and repeat as above.
