This jelly recipe came from the Wycliffe Cookbook and it is very easy!
You can use the fruit you want, I used mango and papaya because that is what I had.
Wash fruit, remove stems and cut fruit into pieces. Place fruit in saucepan with 1/4 c. of water for every 2 c. of fruit.
Bring to a boil. Cook on medium heat 5-10 minutes.
Strain through cheese cloth or dish towel.
The juice that strains out needs to be used for the jelly.
2 c. strained (above) fruit juice
1 1/2 c. sugar
2 t. lemon juice
Boil for 5-10 minutes, test the jelly by placing a teaspoon of jelly on a cold plate and place in the refrigerator. If it gels, it is ready!