Leckert; what you wrote is pretty much the majority of what I have been reading.

Trillian; what is the purpose of turning the jars upside down to cool? And same for putting the kernals into the jam please. Are you suggesting to put the kernals from all of the stones, or less?

I have not found the two books I was looking for (bummer, because one is a library book!), but did look in my farmhouse cookbook, which has an excellent, well described recipe. A lot of the other recipes (from google) needed lemon juice (for pectin I think), this one just uses fruit and sugar. And a bit of water. After I take the kids to kinder and school tomorrow, I need to get some more jars from the op shop (because all I have now are a few baby food jars), and some paraffin. Question about the paraffin, I can just melt that in a saucepan, right? Non stick, or doesn't matter?