[Casey76]

Do you always use a 1:1 ratio for fruit to sugar?

I'm planning on making raspberry and redcurrant jam at the weekend.

[Poolfield2]

That is a guide but some fruits need water as well and others musn't have water so best to check ut a recipe if you are not used to making jam.

I think there are quite a lot in the recipe section on here.

[SarahB]

I use a rough guide of 1lb of fruit to 12 ounces of sugar for soft fruit, because I don't like it too sweet.  There's no problem with the keeping qualities, but it does need to be kept in the fridge after opening.

Redcurrant is probably worth doing 1:1 as it's sharper.  We don't like the seeds, so I tend to make redcurrant jelly (again, roughly a pound of sugar to a strained pint of juice, but adjust for taste if necessary).