Instructions: Combine fruit in a large pan. Add water to cover and boil it until soft. Strain pulp through a jelly bag or a cheesecloth-lined sieve. Boil juice 10 minutes. Proceed as for apple jelly, if using pectin.

A Sure-Jell brochure jelly recipe calls for 8 1/2 cups fruit juice, 6 cups sugar and a box of Sure-Jell. Mix 1/4 cup of the sugar with the Sure-Jell. Stir the mixture into the juice. Add 1/2 teaspoon butter or margarine. Bring the mixture to a full rolling boil over high heat, stirring constantly.

Quickly stir in remaining sugar. Bring to a full rolling boil, and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. Fill sterilized canning jars to within 1/8 inch of rim. Cover quickly with flat lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. Check seals in 1 hour. Or process in a boiling-water bath.

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