Add the berries in a large saucepan along with the sugar. Coat the berries in the sugar and allow to sit for 15 minutes. Toss every 5 minutes as the sugar dissolves with the fruit juices.

Place the pot over medium heat and bring the mixture to a boil. Cook over a simmer until the berries start bursting, about 15 minutes.

Place a plate in the freezer to test the jam consistency later.

Turn the heat up to medium high and stir every few minutes until the juices thicken. Once the mixture thickens, reduce to low heat and stir more often to reduce sticking and burning in the pan.

Cook for 30-35 minutes until most of the liquid has evaporated from the berries and the fruit is almost completely broken down.

The mixture will also be at a slow, thick boil and that is when you add the lemon juice.

Mix together and let cook until you reach a thick consistency again, so it looks the same as before the juice was added. This should take another 5 minutes.

At this point the jam should be finished. To test take a small spoonful and place it on the plate placed in the freezer earlier. Put in the refrigerator for a couple minutes and then take out and drag your finger through the jam. The mixture should hold its shape and not look runny at all.

If it is, cook for another 5 minutes.

Once the jam is ready, remove from the heat and place in a mason jar. Store in the refrigerator!