First of all, be sure you are using fruit that is in excellent condition; you will not be happy with your results if you use over-ripe or under-ripe produce. Pick through all your fruit carefully. If you are using a small fruit, such as berries, cherries, sand plums or grapes, discard any that are discolored, bug-eaten, or otherwise unsuitable. If you are using a larger fruit, such as peaches or apples, then pare and trim any bad spots, and chop the fruit to prepare it.
Place your fruit in a large saucepan or stockpot, and add just enough water (usually, no more than a half cup is needed) to cover the bottom of the pot, in order to prevent the fruit from sticking. I generally crush my berries and grapes a bit now, then heat over medium-high heat, stirring often, until it boils. Once the fruit boils, turn the heat back, and let it simmer until very soft, still stirring often.
Separate the juice from the pulp by straining the contents of your pot through several layers of cheesecloth (I lay the cheesecloth in a large strainer, over another pot). You may want to let it settle for a bit, then strain once more, for a really clear jelly. If you don't mind your jelly being a bit cloudy, or if it's not for gift-giving, you can use the results from the first straining.
Now you have the juice you need to make your jelly according to the directions on the pectin box! If you are a little short on juice, add up to a half cup of water to get the amount called for in your recipe; it will not alter your finished product.
If you hate to waste anything, as I do, then you take the fruit that is left after the straining, run it through a sieve, separating the pulp from the seeds or pits, and use it to make plum butter, apple butter, and so on. Once your juice and pulp have been separated out, you can freeze them and make your jelly later. I usually put mine in half-gallon canning jars, leave about two inches of headspace, and place the jar in the freezer. Then I can make jelly at my leisure another day.
If you are lucky enough to have sand plums growing in your area, you can make almost any flavor of jelly that your family calls for - simply by adding a package of flavored gelatin to the juice as you are heating it! That's right. Some of the best "grape" jelly I have ever made was from sand plum juice, with grape-flavored gelatin added! So, don't be afraid to experiment.
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