When the fruit is boiled with sugar for a fixed period of time and finally reaches 'setting point' (104°C / 220°F), a 'jam' mixture is created that will set once cooled down. Whilst a commercial version of pectin is available, its inclusion is not usually necessary if you follow a recipe carefully and do not rush the whole process. However, some particularly watery and low-pectin fruits such as rhubarb and pears may benefit from the addition of some extra pectin (e.g. from apples, currants, damsons, grapes, plums and redcurrants), and so this may be as simple as mixing in a different type of fruit...
For many people, jam making is as much a passion as it is a hobby. This is a great way to preserve seasonal fruit and enjoy it for the whole year, while some avid jam-makers simply enjoy gifting their decorated jars as thoughtful presents.
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