Stir sugar into fruit. Mix well and let stand for 10 minutes; stir occasionally. Stir pectin into water in small bowl. Stir pectin mixture into fruit. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover. Let stand at room temperature for 24 hours until set. Jelly make take up to 1 week to set. Refrigerate for up to 3 weeks or in freezer for up to 1 year. Thaw in refrigerator.