Since growing Tayberries, I've become quite a keen amateur jam maker. I'm not interested in making other jams; just Tayberry (I know how to do it, and it's easy). Fruit, jam sugar, lemon juice.
The lot I've just made, from the above, was 800 gms fruit, 600 gms sugar, and the juice of about half a lemon.
It also reminds me of my mother, who, without fail, used to make our annual supply of Raspberry jam. My favourite bit was eating the removed 'scum' on thick slices of bread and butter; probably a memory mutual to most children brought up in the country.
Tayberries have a short growing season, maybe two weeks; and produce so much fruit daily that one needs to process them regularly. I've already made about 12 jars, and will probably make just a few more. You might notice (above) that I've made just one jar of Blackcurrant jelly.
And finally let me assure you that this jam is absolutely bloody delicious.