PREPARE & measure ingredients for recipe. Prepare water-bath canner, jars & lids according to manufacturer's instructions.
COMBINE prepared fruit with lime juice in a large saucepan. (I actually pureed my fruit with the lime juice.) Gradually stir in two packet of fruit pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
LADLE hot jam into hot jars, one at a time, leaving ¼ inch headspace. Wipe rims. Center lids on jars. Apply bands & adjust to fingertip tight.
PLACE filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
PROCESS jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid & let jars stand for 5 minutes.
REMOVE jars & cool. Check lids for seal after 24 hours. Lid should not flex up & down when center is pressed. Clean & store jars according to manufacturer's instructions.
*To enjoy now: LADLE hot jam into hot jars. Cool to room temperature, about 30 minutes. REFRIGERATE jam or serve immediately. Refrigerate for up to 3 weeks.