To save another thread going off topic I just wanted to say that if you are having trouble with jam etc not setting then there is a great product called Jam Setta. It is basically Pectin and Citric acid. I use it frequently because I use less sugar than most people when making jam etc. The traditional ratio is equal sugar to weight of fruit ie 50/50 but for me that's too sweet.

If you have any other tips, recipes or suggestions feel free to post!