In a large, deep stainless steel saucepan, combine berries and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling, stirring constantly. Boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam.
Ladle hot jam into hot jars, leaving a 1/4 in headspace. Remove air bubbles. Wipe rim and place lid and ring on.
Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canning lid. Wait 5 minutes and remove jars, cool and store.