I make jams with 60% sugar content, bright colours, true fruit flavours and gelled consistencies. The trend for reduced sugar jams creates products with different consistencies and flavours, similar to fruit spreads, far removed from traditional jams. Making jam is the simple process of boiling sugar with cooked fruit. There are three stages to making traditional jam: preparing and softening the fruit; adding sugar to boil for a set; and finishing by potting, sealing and storing. With a reliable recipe and methods a jam can be made in less than an hour and correctly stored will keep for at least a year.