In a food processor, process the berries in batches until finely chopped. Transfer to a large bowl. Stir in sugar and lemon juice. Let stand for 10 minutes, stirring occasionally.
In a small saucepan, combine fruit pectin and water. Bring to a boil; cook and stir for 1 minute. Add to fruit mixture; stir constantly for 4-5 minutes or until sugar is dissolved.
Pour into jars or freezer containers, leaving 1/2-in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months. Yield: 3 pints.