In a large, heavy bottom pot, combine the prepared fruit, lemon juice, and pectin. Stir over med-high heat until pectin is dissolved. Bring the mixture to a full rolling boil, while stirring constantly.

Add all of the sugar at once, stirring to dissolve. Return the jam to a full rolling boil, and boil for 1 minute. Skim off the foam if necessary.

Fill your hot jars with hot jam, leaving 1/4-inch headspace. Process in a water bath canner; process jars (4oz, 8oz, 10oz, or pints) for 10 minutes (at an altitude of 0-1000 feet). Make sure you have 1-2 inches of water over the tops of the jars, and don’t start your timer until the canner has returned to a boil.

If you live at an altitude above 1000 feet, you will need to scale your processing times for food safety, with a max time of 15 minutes if you are above 6,000 feet in elevation.

Once you are done processing your jars, remove them from the canner, and place on a towel in a draft-free area. After 24 hours, test the seals. Any jars that didn’t seal go into the fridge and use them right away. All of the jars that sealed should have the rings removed, get wiped down, labeled with the contents and date, and stored in the pantry. If at any time your lid pops off having lost the seal, discard the contents of the jar.