Crush the fully ripe fruit. Measure 2 cups. Add the sugar. Stir over low heat until the sugar dissolves. Combine the water and pectin in a small saucepan. Bring to a boil and boil hard for 1 minute, stirring constantly. Add the pectin to the fruit mixture. Continue to cook, stirring about 3 minutes.

Ladle quickly into sterilized glasses. Cover the jam with tight lids. Let stand until set (about 24 hours). Store in the freezer.

This recipe will make about 3 to 4 jars of jam, depending on the size of your jars.