Processed
Jam Sugar with Pectin
S tier
Jam sugar with pectin is white sugar already blended with powdered pectin (and often a little citric acid) so a soft fruit that would never set on its own becomes a jar of jam in a short boil. Strawberries, cherries, and ripe peaches are the reason it exists. You weigh fruit and jam sugar as the packet says, boil hard, and test a plate. It is a high-methoxyl, high-sugar method. Reduced-sugar "jam sugar" is a different SKU. Do not add extra pectin on top unless you like rubber. The crystals look like granulated sugar; the set lives in the dust on them. Store dry or the pectin cakes and the next batch never gels.
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History
German grocers popularised Gelierzucker—sugar premixed with pectin—for reliable home jam.
British jam sugar with pectin spread as a shortcut for low-pectin summer fruit.
Packet ratios (1:1 fruit to sugar) became the default home-preserve method in much of Europe.
Jam sugar remained the supermarket preserve method beside a craft return to plain sugar and lemon.