Approximate amount of fruit required - 3 pounds. Wash, add 1 cup water; simmer about 10 minutes, covered. Squeeze out juice through cheesecloth or juice/jelly bag. Using the 4 cups of juice, (if short add a little water to the pulp in the cloth or bag and squeeze again to fill the last cup), add a package of pectin to the saucepan of juice. Place on heat and stir continuously while bringing to a full boil. Gradually add 6 1/2 cups of sugar, stirring well to dissolve. Bring to a full, rolling boil that cannot be stirred down, stirring constantly. Then start timing and continue boiling for 2 minutes.

Remove pan from heat, and quickly skim to remove foam. Immediately fill hot jars to about 1/4 inch from the top and screw lids on tightly. Invert filled hot jars briefly to sterilize the lid. Let jelly cook undisturbed for 24 hours. The 2 minute boiling time suggested will produce a jelly of medium consistency.