Instructions

1. Pour the fruit juice and the lemon juice into a large stock pot.
2. Sprinkle the pectin over the juice and let it stand for 1-2 minutes.
3. Stir to dissolve the pectin.
4. Bring the juice to a full, rolling boil over medium high heat, stirring frequently.
5. Stir in the evaporated cane juice or sugar.
6. Return to a full, rolling boil, stirring often. Boil hard for 1 full minute, stirring constantly.
7. Remove the pot from the heat and quickly skim any foam off with a metal spoon.
8. Immediately ladle into containers. Cover and let it stand for 24 hours.
9. This will last for several weeks in the refrigerator or you can freeze it.