All you need is a big pan (preserving pans are great but not essential - I use an old stock pot I got in a John Lewis sale thirty years ago), a wooden spoon, a saucer/small plate and jam jars (keep the ones you buy, soak the labels off and reuse - ones with well fitting, metal lids are preferable). Any large pan will do, although it is best to avoid aluminium ones (as these may alter the flavour).

A jam funnel is useful, as is a ladle, but not essential. You will also need wax discs (you can buy them or cut them out of greaseproof paper) to put over the jam to stop it coming into contact with the metal lid.