Vivien, Lucy and I attended the WI meeting together, which was about jam making. Well, mostly.
Here in Britain they do it completely differently to how it's done in the US. I've only made apricot preserves the once, when the rental house in Salt Lake City had an enormous apricot tree. It took all day to make and the next day to finish cleaning up the mess, but I was really proud of the product! I'm sure I spent a small fortune on the big pot to do the processing and all those jars and lids, the sieve, the funnel, etc. I've never used them since, of course.
Here in Britain I watched a professional chef - Vicky Turnbull - make a batch of raspberry jam in about 20 minutes. Here's the recipe she used:
1 kg raspberries (that's 2.2 lbs)
1 kg preserving/jam sugar (which supplies the pectin)
Juice of 1 lemon
Makes approximately 1.6 kg
First sterilise your jars by washing them in hot soapy water, rinse and dry in a low oven. Sterilise lids by putting them in a pan or container and pouring boiling water over them. (Vivien and I debated whether this would actually 'sterilise' the jars, but apparently it is sufficient...).
Put the raspberries and lemon juice in a pan, add the sugar, heat gently stirring until sugar dissolves.
Bring to boil and boil for 5 minutes. Drop a little of the mixture onto a chilled plate, push your finger through it, the jam should wrinkle. If not, cook another 2 minutes and test again.
Pour into warm jars. Put lids on immediately.
Keeps for up to a year, but loses colour over time.