MEASURE prepared fruit and water into a large saucepan.
MEASURE sugar and set aside.
COMBINE fruit pectin crystals with 1/4 cup (50 mL) of measured sugar.
STIR pectin mixture into fruit.
PLACE saucepan over high heat and stir until mixture comes to a full boil.
STIR in remaining sugar. Continue to cook and stir over high heat until mixture comes to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.
STIR and skim foam for 5 minutes to prevent floating fruit.
POUR quickly into warm, sterilized jars filling up to 1/4 inch (0.5 cm) from rim.
SEAL while hot with warm sterilized 2-piece lids with new centers.