Wash the fruit thoroughly and cut it into pieces. To extract the juice, put the fruit in a large, heavy-bottomed pot. If the fruit is soft, crush it a little and add just enough water to keep it from burning. If the fruit is hard, add water to just below the top layer.

Cover and cook over low heat until the juice flows freely, from 3 - 15 minutes depending on the fruit. Strain through a colander. Pour the juice into a damp jelly bag or through several layers of damp cheesecloth draped over a colander and set over a bowl so the juice will drip freely. Be patient, allowing an hour or more for the juice to drip through. You should have about 4 cups of juice.

To make the extracted juice into jelly, measure no more than 4 cups of juice at a time into a large pot. Boil for 5 minutes, then add the sugar, allowing 3/4 cup sugar for each cup of juice. Boil until the mixture jells, from 10 - 30 minutes depending on the kind of fruit.

Skim off the foam and pour the jelly into hot, sterilized jars. Seal immediately with metal lids or paraffin and cool, label, and store.