In a large saucepan, add the berries, sugar and lemon juice. Gently stir the berry mixture and bring to a boil over medium-high heat. Reduce to a soft boil on medium heat and cook, uncovered, stirring frequently, for about 20 minutes or until the jam has thickened. If it’s too runny, cook and in 5 minute increments until the jam sets on the spoon.
Transfer jam to glass jars with and store in the refrigerator for up to 2 weeks.
