Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Combine crushed berries, fruit juice, and lemon juice into an 8 quart saucepan.  Gradually stir in pectin.  Bring the mixture to a rolling boil, stirring constantly.  Then add the sugar all at once and return mixture to a boil.  Boil for one minute, stirring constantly.  Remove from heat.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads, cover with two-piece lids. Screw bands on {if using traditional jars, if using Weck jars wipe rims, add rubber gaskets and glass lid and clamp on both sides}.

Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}

Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely.

After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.  Allow jars to sit, untouched for 12 hours before storing.