[Lardman]

I've moved on to the damsons now and Im still having problems.

Batch 1 : I followed Vals recipe using 1:1 fruit to sugar. It set so hard I couldn't even get the spoon into it.  Seemed to require very little boiling before thickening alarmingly.

Batch 2 : 1:0.75 its still running around the jar. Boiled for 20 mins, when I tested on a cold plate it formed a skin and wrinkled up.

I don't get it - there are only 3 stages at this rate the cupboard will be full of jam-ish rather than jam.

[SMD66]

my jam recipes say to add some water to the pan with the fruit, maybe yours sets too hard because it needs more liquid?

[Riala]

Mine still moves in the jar until it has fully set, usually after leaving it over night to cool completely.

I always use 1:1 fruit to sugar, then 1/2 - 1pt of water.

[Lardman]

It may well be the water content, I certainly put more in the second batch, its just difficult to judge how much when you don't know what its supposed to look like. 

[MoreWhisky]

For any setting problems a dash of Certo always helps.