Preparation

• Put the berries and 2 Tbs. water in a 3-quart heavy-duty saucepan over medium-high heat. Using a potato masher, stir and mash the berries until they are bubbling around the edges of the pan, about 2 minutes. Add the sugar and cook, stirring occasionally, until dissolved, about 1 minute.
• Add the lemon juice, increase the heat to high, and bring to a rolling boil. Boil, stirring occasionally, until the mixture registers 218°F on a candy or probe thermometer, 8 to 10 minutes. Remove the pan from the heat and let cool for 5 minutes.
• Transfer to a heatproof bowl or container and cool to room temperature, stirring occasionally, about 1 hour. Refrigerate in an airtight container for up to 2 weeks.