Instructions: In a large pan (4 - 8 quart sized) place cubed fruit, and crush with a potato masher until only small chunks of fruit show in the pulp (1/2 inch or smaller).

Add frozen orange juice concentrate and lemon juice, then stir to mix well.

Sprinkle pectin over fruit and stir to dissolve. Bring mixture to a full boil over medium-high heat, stirring continually. Add sugar and stir to evenly distribute. Bring to a full, rolling boil and boil for 1 minute, stirring continually. Remove pan from heat, and skim the foam from the top of the mixture

(this is great for toast). Ladle jam into hot, sterilized jars leaving 1/4 inch head space. Clean rims of jars well. Place sterilized seals and rings onto jars, then place jars into a water bath canner or a steamer canner. Bring water to a boil, and process for 5
minutes. Cool for 12-24 hours, undisturbed, then check jar seals (they curve down, and do not spring back when pressed). Store in a cool, dry place.

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