Well, I can do that for you Michael.
This is for a 32oz box of the sugar-pectin mix.
Wash then sterilize 6 8oz jars in boiling water for 10 minutes. Keep hot. Cover lids with boiling water for 3 minutes before using.
Place 2lbs prepared fruit*(for jam) or 3 1/2C unsweetened juice(for jelly) in 6-8 quart saucepot. Stir in 1pkg(32oz) Just Add Fruit. Saucepot must be no more than 1/3 full to allow for full rolling boil.
Stir & bring to a full rolling boil (a boil that cannot be stirred down) over high heat. Boil hard 4 minutes, stirring constantly. Remove from heat, skim off foam.
Promptly ladle into hot jars, leaving 1/4 inch headspace. Wipe jar rims & threads clean with a damp cloth. Immediately cover jars with hot lids. Screw bands on firmly.
Place filled jars in boiling water bath for 5 minutes. (Water should cover jars by 1-2 inches.) Remove jars, let cool completely & check for tight seal.
*To prepare fruit: wash & remove stems, pits, or cores. Crush, grind, or finely chop.
2lbs. Fresh Prepared Fruit Equivalents:
Cherries(sweet)- 3 1/2C
Peaches- 3 1/2C
Raspberies- 3 1/2C