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I am about to make some strawberry jam using Certo for the first time. I will be following the recipe on the Certo website - is the end product a firm set or a soft set?

Don't know Tin Shed.  I use granulated sugar when I make jam and just keep it on the boil, then test for setting point on a chilled saucer.

Debs

I have made 12lbs of Greengage Jam and frozen 11lbs of stoned greengages. My neighbours trees are loaded, I had to prop one branch to stop it breaking under the weight of fruit. It's the best year for greengages for a very long time.
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My recipe for the jam is:-
2kg Stoned Greengages
2Kg Malawi Fairtrade Cane Sugar
2/3 pint Water.
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Make sure that the sugar is Cane sugar, Beet sugar does not keep so well.

Thanks for the replies - I usually do the normal fruit/sugar + boiling method, but thought that I would try Certo when making some strawberry jam  - I have never made it before due to difficulty in getting it to set. Made the jam this afternoon, it smelt delicious and seems to have a softish set which was what I wanted. Think I will go back to my old method for the blackberry and apple jam which is on tomorrows 'to do' list!

YOu're lucky to have enough strawberries to make jam  :( :( :( :(