In a large saucepan add the sugar and mixed berries. Make sure berries get coated in the sugar and allow to sit for 15 minutes. Be sure to toss the berries every 5 minutes as the sugar dissolves with the berries.

Over medium heat, bring the mixture to a boil. Reduce heat to a simmer and cook another 15 minutes or so, until the berries start to burst.

As jam cooks, put a clean plate in the freezer for later, to use to test the jam consistency.

Increase the heat to medium-high heat and stir fruit mixture every few minutes until it thickens. Once thick, reduce heat to low and stir more often so it doesn't stick or burn in the saucepan.

Cook for 30-35 minutes until most of the juice and liquid has evaporated and the fruit has almost finished breaking down.

Add lemon juice and mix until it reaches a thick consistency. Stir and let simmer for 5 minutes. The jam should be finished and it is time to test it.

​Take a spoon and get some jam and place it on the plate that was in the freezer. But, now put it in the fridge for a few minutes. Take it out, if you can drag your finger through the jam without it looking runny, it's ready. If it doesn't hold its shape then cook for another 5 minutes and try again.

Once hot jam is ready, remove from the heat and transfer to your jam jars, and store the jars of jam in the fridge.