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.

Put sticky labels on while jars are hot (so they stick better) - you can buy nice ones or use chopped up parcel labels (the ones htat come on a roll in a box - cheaper).

Useful Books - I would recommend a couple of books:

The very best one, which covers basic techniques and is technically very good is:

“Home Preservation of Fruit and Vegetables” AFRC Institute of Food Research (HMSO publications) – originally written during WWII to encourage the home preserving and less food waste. It can be hard to get hold of but eBay often have copies.

Other books – these are good but not as technical as the one above and are useful once you have mastered the basic techniques:

“Jams and Chutneys” by Thane Prince – this has some really interesting and unusual recipes

“Preserves” by Pam Corbin (No 2 in River Cottage Handbook) – is pretty, not terribly good on technique (but fine once you ahve figured them out)  but has some good recipes.