Do not double recipe. Gather about 1 qt. Of fruit to make 2-1/2 C. of juice. If most of the fruit is very ripe, try to include some under-ripe ones to add pectin. Wash fruit and place in kettle with just enough water to cover. Boil until quite tender and soft (extracts pectin and flavor). Strain through two thicknesses of cheesecloth and set juice aside so sediment will settle. For clear jelly, do not use sediment portion. For each 2-1/2 C. juice, add one package of powdered pectin (more successful than liquid). Bring to fast boil, stirring constantly. Add 3 T. lemon or lime juice and 3-1/2 C. sugar. Bring to a hard boil (one you can't press down with a spoon) and boil for three minutes. The timing is very important to get a product that will jell. Remove from heat, skim and pour into sterilized jelly glasses. Cover with a layer of melter paraffin. (I am experimenting with a non-sugar version using apple, pear and white grape juice concentrate but at present have it all in freezer waiting for some time to try different quantities, etc.) By Barbara Barte, courtesy of Pima County Coop. Extension Service.