MEASURE prepared fruit into a large bowl.
ADD lemon juice, maple syrup and sugar to fruit and mix well. Let stand 10 minutes.
COMBINE water and fruit pectin crystals in a small saucepan. Bring to a boil and boil 1 minute, stirring constantly.
STIR pectin into fruit mixture and continue to stir for 3 minutes until most of the sugar is dissolved.
POUR into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take 24 hours).
STORE in freezer. If used within 3 weeks jam may be stored in refrigerator.
