2 c. frozen blueberries, strawberries, peaches or raspberries, thawed
1 1/2 c. Dole Pine-Orange-Guava, Pine-Passion-Banana or Pure & Light Orchard Peach Juice
1/4 c. lemon juice
5 1/2 c. sugar
1 (1 3/4 or 2 oz.) pkg. powdered pectin

Puree or crush thawed fruit in blender; pour into large bowl or pot. Stir in 3/4 cup Dole juice and lemon juice. Stir sugar into fruit mixture thoroughly, making sure no lumps remain. Stand at least 10 minutes. Combine remaining 3/4 cup juice with pectin in a small saucepan. Bring to a boil 1 minute. Stir continuously 3 minutes. Ladle into freezer canning jars, leaving 1/2 inch headspace. Let stand overnight at room temperature to allow jam to set. Store in refrigerator 2 or 3 weeks and up to 1 year in freezer. Makes 8 (8 ounce) jars.