In a large mixing bowl, combine the fruit, sugar, and lemon juice. Place in the refrigerator and let macerate for at least 4 hours, or up to overnight.

While the fruit is macerating, prepare your kitchen for jamming:
• sterilize the jam jars in the dishwasher, or in a 250ºF oven for 30 minutes
• line clean countertops with kitchen towels
• fill an electric kettle and set it on to boil
• make a canning station next to the stove with the jam funnel, magnetic lid lifter, jar lifter, lint-free towel, and lids & bands in separate mixing bowls, covered with boiling water
• place an 8-quart stock pot on the stove
• place your long-handled wooden spoon and ladle on the spoon rest next to the stove, and place the tasting spoons in a jar in the freezer
• Fill the boiling-water canner two thirds of the way with water, and place on a back burner of the stove over high heat. If it comes to a boil before the jam has finished cooking, turn heat down to low and leave at a simmer.
• Place the jam jars in a clean sink, and fill the jars halfway with boiling water.

Transfer the macerated fruit from the large mixing bowl into an 8-to-10-quart heavy-bottomed pot or jam pan. scraping all of the liquid out of the bowl with a silicone spatula or spoonula.

Bring to a rolling boil over medium-high heat, stirring often with a long-handled wooden spoon.

Turn the flame down to medium and continue to boil, stirring frequently, until the jam has thickened and set up. This will take about 25 minutes. If the jam begins to sputter and spatter out of the pan, lower the heat slightly.

While the jam is cooking, top off the water in the bowls with the lids and bands, and in the jam jars in the sink, with fresh boiling water from the kettle.

Test the jam for doneness with an instant-read or candy thermometer — it is done when it reaches a temperature of 215ºF-220ºF. Taste for doneness as well, by retrieving one of your tasting spoons from the freezer and dipping it into the jam. The cold spoon will cause the jam to set up instantly, and cool it to a temperature suitable for tasting.

Use the jar lifter to carefully pour the boiling water out of the jam jars and transfer them to the countertop, next to the bowls of lids and bands.

Next, lower the jam funnel into each jar, ladling jam until the jars are filled up to 1/4-inch from the rim. If you accidentally ladle too much jam into a jar, use the teaspoon to carefully spoon out the excess back into the pot.

Dip a lint-free towel into hot water (from one of the bowls of lids or bands), then use it to wipe the rims of the jam jars clean of any spilled jam.

Use the magnetic lid lifter to carefully place lids onto the jars, then screw bands onto the jars firmly, but not too tightly. For consistency, screw each band on tight, then unscrew it a quarter-turn.

Check on the boiling-water canner and make sure it has come up to a rolling boil. When the water is boiling, place the rack inside the canner, then use the jar lifter to lower the jam jars into the rack. Lower the rack completely into the canner. If the water does not come up over the top of the jars, add more boiling water from the kettle.

Boil the jars for 10 minutes, then use the jar lifter to transfer the jars to the countertop. Let cool, undisturbed, for 12 to 24 hours.

Remove the bands from the jars, wash off any excess jam, and let the jars and bands air dry. Label and date the jars with the dissolvable labels, then store in a dark, cool, dry place with the bands nearby. Use within one year.