Check 8 ounce jars for defects. Wash and drain containers, sterilize in boiling water for 10 minutes. Keep hot. If jars with 2 piece lids are used, wash lids and cover with boiling water shortly before sealing jars. Always use new lids.

Next prepare fruit. Use fully ripe fruit, discarding others. Follow recipes exactly. Crush small amounts of fruit at a time, using a dampened jelly bag over colander. Measure juice into 6 or 8 quart saucepot. Measure out sugar, set aside.

Mix fruit pectin and lemon juice (if needed) with juice or fruits. Bring to hard boil over high heat, stirring constantly. At once, add sugar. Bring to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon.

Pour at once into jars, leaving 1/8 inch space at top of jars. Wipe off spills with damp cloth. Cover jars at once with hot lids; screw bands on firmly. Process in boiling water bath for 5 minutes. Cool overnight. Check seals and store.