Wash berries and place them in a medium sauce pot over low heat. Once the berries are warm, muddle them in the sauce pot until no large pieces remain. (Optional: Use a food mill at this point to de-seed the mixture.)

Add the sugar and lemon juice to the saucepot. Stir well.

Mix the cornstarch with 2 tablespoons water, and add mixture to the sauce pot. Stir well.

Increase heat to medium-low, and bring to a boil (about 15-20 minutes). Stir frequently to ensure jam doesn’t burn.

Once the jam reaches 220°F degrees, remove it from the heat and allow it to cool. (If needed, you can skim and discard any foam that may be on top.)

Once cool, store in an airtight container in the refrigerator or follow Tracy's instructions for canning: Canning 101.