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Instead buy the following:

At least one cup of fresh fruit of your choice (preferably from a farmers market or by foraging, store bought will work though)
One lemon, cut into two pieces as 1/3 and 2/3
One cup worth of sugar PER CUP of fruit (I use half the sugar because I don’t like it super sweet, a 2:1 ratio)

Wash the fruit in cool water, put it in a sauce pan with the sugar. Turn on the heat to medium, while that’s heating up, mash the fruit into a pulp until it starts to boil.

Squeeze the 2/3 section of the lemon into the pan. Mix the pan contents as it boils for about 10-12 minutes. Once the mixture sticks to your stirring utensil take your finger and run it horizontally across the jelly. The jelly is finished when the jelly doesn’t run down the utensil where you wiped it away.

Can the jelly and let it sit for at least two hours at room temp uncovered. Refrigerate it afterwards, it’ll last for roughly two weeks, maybe longer.