I use the simple, old fashioned method for jam making (for high pectin fruits). Equal parts fruit and granulated sugar plus a couple of tablespoons of lemon juice.
For low-pectin fruits like strawberries I would add in pectin or use jam sugar which has it added in and follow the method on the bottle/packet.
Making your own jam is easier than you think it is, and it can work out cheaper than buying ready-made, too. I tend to use whatever frozen fruit I’ve got in the freezer. So, in the past, I’ve used the packets that you can get from the supermarket, or my in-laws have an a lotment, and they often give us fruit. So, this time, I’m making raspberry jam. I just use a simple old-fashioned method. Weigh my fruit and then add an equal amount of granulated sugar. I tend to use fruit that’s high in pectin naturally, so I don’t need to add any in. For example, raspberries are quite high in pectin. if I was making strawberry jam. I would add pectin into that. I add in a couple of tablespoons of lemon juice as well. Mix it all together and bring it to a rolling boil. Then that needs to boil for about 5 minutes until it starts to gel. I can kind of see when this is happening now, but if you add some jam to a cold plate and push your finger through it and it looks like jam, then you can tell it’s ready. You could use a jam thermometer as well. And I add my hot jam to hot sterilized jars. Washed in hot soapy water and then put in the oven at 100° until dry. Screw on the sterilized lids and then leave to cool for 24 hours. And that’s it.
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Can it be made without sugar like using a sweet fruit as alternative?