I spent many childhood years enjoying homemade jam as a child… and many years as an adult avoiding the whole process. For those trying for the first time, I recommend a fruit that’s naturally high in pectin (crab apples, plums, cranberries) because it thickens up on its own almost magically, with no added pectin needed. Without a doubt, blackcurrant is the king among all high-pectin jams — easy to prepare, intensely savory, with a distinct and almost wine-like taste. It also makes a great ice cream topping.