- Sterilize jars according to manufacturer's instructions.
- Mix together equal amounts of fruit juice and apple pectin and bring to a full boil.
- Add 1 and 2/5 cups sugar for each cup of pectin mixture and stir until dissolved.*
- Bring mixture back to a full boil for 1 minute.
- Pour into hot, sterile jars and cap.
Turn jars upside down for 10 minutes and then return upright to seal. The jam is ready to use the next day.
*Do not reduce the sugar, or the mixture may not gel.