2 c. frozen blueberries, strawberries, peaches, or raspberries, thawed
1 1/2 c. pineapple-orange or peach juice
1/4 c. lemon juice
5 1/2 c. sugar
1 (2 oz.) pkg. powdered pectin

Blender fruit until pureed or crushed. Pour into large bowl or pot. Stir in 3/4 cup fruit juice and lemon juice. Stir sugar into fruit mixture thoroughly, making sure no lumps remain. Let stand at least 10 minutes. Combine remaining 3/4 cup juice with pectin in a saucepan. Heat to a boil; boil 1 minute. Stir immediately into fruit mixture. Keep stirring for 3 minutes. Ladle into sterilized freezer canning jars, leaving 1/2 inch head space. Cover with lid and let stand at room temperature 24 hours to set. Stores in refrigerator 3 weeks; freezer up to 1 year.