If using fresh fruit, wash and chop it into small pieces. For frozen fruit, thaw and drain any excess liquid.

In a large pot, combine the prepared fruit, lemon juice, and granulated sugar. Mix well and let sit for about 10 minutes to allow the fruit to release some juices.

Sprinkle the Suregel over the fruit mixture while stirring to ensure it is evenly distributed.

Place the pot over medium heat and bring the mixture to a boil, stirring constantly. Once it reaches a rolling boil, continue to boil for about 1-2 minutes.

To check if the jam has set, drop a spoonful onto a cold plate and let it sit for a minute. Run your finger through the jam; if it holds its shape and doesn’t run, it’s ready. If not, boil for another minute and retest.

Remove the pot from heat and carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue.

Place sterilized lids on the jars and screw on the metal bands until they are fingertip-tight. Process the jars in a boiling water bath for about 5-10 minutes for long-term storage.

Allow the jars to cool at room temperature. Once cooled, check the seals by pressing down on the center of the lid. If it doesn't pop back, the jar is sealed properly.