Wash the jars and lids, and place the jars on a clean cookie sheet in a 200 degree (farenheit) oven. Set the rubber seals into a small saucepan, cover with water, and simmer for 10 minutes. Set the rims aside.

Prepare the fruit, and add to a medium-large saucepan with 1/4 cup water and the pectin. Bring to a boil, and cook until the fruit is very soft. Stir in the lemon juice.

Note: If you like, you cook the fruit and lemon juice without pectin and purée the fruit once it is soft, if you like your jam to be more smooth. For these pictures, I pulsed mine a few times, leaving a few chunks of fruit intact. Once the jam has been puréed, you can add the pectin and cook it for about 5 minutes before moving on to the next step.

Add all of the sugar and bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute. Remove from heat, and skim off the foam if desired.

Using a canning funnel, ladel the hot jam into hot jars from the oven. Immediately after you fill each jar, make sure the rim is clean and set a hot rubber seal on top of the jar (using tongs so that you don't burn yourself). Screw on the lid rim and set your filled jars aside to seal.

Important: Do not disturb the jars while they are sealing or touch the lids. You will hear a "pop" sound when the jars have sealed, and the center of the lid should be indented. If your jars cool and have not sealed (i.e., you can push the lid in and make it pop yourself), those jars must be stored in the fridge and used first. Make sure to leave the jars at least 1 hour before checking the seals.

Store sealed jars in a cupboard or pantry. Properaly sealed jams will keep for years! Refrigerate after opening.