Wash and slice fruit (discard white spine in the centres). Mix pectin with 1/2 cup of the white sugar and set aside. In a pot, combine juice, remaining sugars and the fruit and let sit at room temperature for 20 minutes. Put the pot on the stove and bring fruit mixture to a boil; reduce heat and simmer for 30 minutes. Add pectin mixture and return to a full boil. Boil hard for exactly one minute. Remove from heat.

Using a wide-mouth funnel, ladle mixture into sterile jars (see prep steps on p. 99), filling to 1/2" from the top. Using a paper towel dipped in boiling water, carefully wipe the jar rims clean of any preserve mixture. Any residue will prevent a proper seal. Using a magnetic lid lifter, lift lids onto jars and top with rings. Tighten the rings “finger-tight” only. Lower filled jars into the canner; jars should be covered by at least 1" of water. Put the lid on the canner and once the water returns to a boil, set a timer for 15 minutes.

After 15 minutes, carefully remove jars using a jar lifter (special tongs), being careful not to tip them over. Place jars on a rack to cool, undisturbed, overnight. Next day, remove the rings (or tighten them a little and leave them on) and store your preserves. Makes 6-8 (250 ml) jars. Note: Sometimes it can take a few days for pectin to really set up. Pectin is very tricky to work with and often causes frustrations.