Making jams, jellies and preserves is one of my favorite things to do in the kitchen. This is some Concord grape jelly I made from juice I bought at a local farmer's stand.The quality of the finished product is head and shoulders above most store-bought varieties for a number of reasons. First, the jam will never be better than the fruit used to make it. Commercially made stuff generally uses "seconds" or fruit that can't be used any other way. Second, plain ol' cane sugar lets the flavor of the fruit sparkle. Perusing the labels of most preserves, a mix of sweeteners is used - often overwhelming the flavor of the fruit. Remember, companies often value consistency in flavor and texture from batch to batch over superb quality of individual batches. That's just big business for you.
After considering the superiority of homemade, the only other thing to think about is the effort required to make it. In all honesty, making jam is only marginally more challenging than boiling a pot of water and making pasta. You boil the jars and the lids and screw-top bands which come with them. (Some folks just run the jars through the hottest cycle of their dishwasher, timing the cycle so the jars are still hot when they are filled with jam) Next you follow the recipe which comes with the pectin. The entire process takes 30 minutes start to finish. Fill the jars, put on the lids and invert the jars for five minutes which allows the scalding jam to make certain everything is sterile. Place the jars right-side-up on a towel and listen for the reassuring 'ping' of the lids as they cool. This indicates that a vacuum seal has occurred. Then you are a jam maker. Consider making some if you never have. There are wonderful recipes for cranberry sauce made in a similar fashion. Or some gorgeous marmalade for winter. Jam makes a fabulous gift, so you can spread the sweetness. Life is short, make jam.