Wash and mash the berries. In a 4 quart saucepan, add the berry mash and lemon juice. Slowly stir in pectin. Mix thoroughly. Set aside for 30 minutes, stirring occasionally to dissolve the pectin. Add syrup slowly, mixing well. Warm mixture to 100 degrees (using candy thermometer). Let set for 10-15 minutes. Stir occasionally. Pour into jars and seal. Refirgirates for one month, freezes for one year. Makes 7-8 ounce jars.