Thaw the berries and then puree them with the sugar in a bowl (you can also put only half of the sugar on the berries at first and the rest when the fruit is completely pureed). Add the juice of one lemon. Mix everything together well and purée further if necessary.
Now put everything in a saucepan and cook for about 5 minutes. To see whether the jam is ready, do the gelation test. Put about 1 teaspoon of the jam on a chilled plate. When the jam is ready, the sample will be firm on the plate after about 1 minute. If this is not the case, let the mixture continue to cook and, if necessary, do the gelling test again.
Then you can use a funnel to fill the jam into preserving jars. Please note that you close the glasses quickly and turn them upside down for 10 minutes.
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