Getting Started:

Vital if you don't want to get into a sticky situation!

Jam Making Tool Kit
All you need to create your own pots of jam is:

Heavy based 6 Litre pot (provides ample room for jam to bubble)
Wooden spoon for mixing (plastic spoon may melt, and metal spoon will get too hot)
Empty glass jars and metal caps (to store jam). Ensure these are all properly cleaned and sterilised (see below)
Metal ladle, for potting ready jams and marmalades
Metal funnel (or plastic if metal unavailable) to minimise any mess or waste when potting jam into a jar
Oven mitt (or tea towel) to hold pot and jars whilst potting jam
Chilled teacup saucer, or small plate
Clean sterile jars (to keep jam free from mould)

Clean, sterile jars

Preheat oven to 100º C conventional, or 80º C fan forced.
Wash jars in warm soapy water and dry thoroughly.
Place empty jars and lids in oven while you make jam - they should be hot when you pour in the jam otherwise the glass shatters or condensation can cause a liquid to form on top allowing mould to form. Jar caps should also be kept hot in a bowl of boiling water.
Always use glass jars and metal caps to help preserve the fresh fruit flavour and texture of your home made jams and marmalades. Plastic pots could melt if you pour in boiling hot jam.

Choose high quality fruit
Look out for fruit which is sufficiently ripe, has an even consistency, and is free of blemishes (no spots, or bruises). Using fresh fruit in season ensures maximum taste and a beautiful jam colour and texture.
Do not use overly soft or mushy fruit, as this will contain reduced levels of pectin, affecting the fruit’s natural ability to set.
If your favourite fruit is not in season, frozen fruit is a great alternative which will also give you delicious results.

Small batches
Making jam in small batches is best as the fruit cooks more evenly and there is less chance of sugar burning. CSR Jam Setting Sugar has been specially formulated for small batches - 1kg of Setting Sugar = 1 batch. You can double up on one batch but its best not to exceed this amount.

Re-sterilise jars once filled with jam
Provides a further barrier against mould whilst your homemade jam is stored.

Place filled and sealed jars of jam in pot of hot water and bring to the boil (about 5 minutes). Ensure the jars are completely covered by the water (approx 5mm above the top of caps).
The jars can be taken out once the water in the pot has been brought to the boil.