Combine berries; lemon juice (if needed) and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Pour into can or freeze jars, leaving 1 cm head space. Adjust caps. Let stand until set, up to 24 hours. Freeze: Yield: about 6 half pints. Cherry Jam: Follow recipe for Strawberry jam, except sour cherries are pitted and put through a food chopper before measuring. Apricot Jam: Follow recipe for Strawberry Jam, except 1 tsp. powdered citric acid is added to the finely mashed apricots. Mild Plum (Prune Jam) Follow Recipe for Strawberry Jam, except plums are pitted and put through a food chopper before measuring.