I used to make jam years ago and I tested to see if it was set by popping several small saucers/plates into the freezer for about half an hour or so. When they are very cold, drop some jam mix on and if it sets on the plate then the jam is ready to pot. If it is still very liquidy then boil a little longer and continue to test. A lot depends on the pectin content of your fruit. I'm absolutely no expert but I managed to produce a lot of blackcurrant jam as my MIL used to grow blackcurrants and always gave me buckets and buckets of them. Best jam in the whole world!!
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