Wash the berries and remove the hulls. If they're giant berries, cut them into quarters. If they're smaller ones, leave them whole. Put the prepped berries in a low, wide, non-reactive pan.

Whisk the pectin into the sugar and add it to the berries. Add the ginger and lemon juice, and stire everything to combine.

Let the berries sit until the sugar begins to pull out some of their juice and begins to dissolve.

When the contents of the pan are nice and juicy, set it on the stove over high heat.

Bring the berries to a boil. Once they're bubbling merrily, reduce the heat to medium-heat.

Cook, stirring regularly, for 10-15 minutes, until the berries soften and the liquid begins to thicken.

Use a potato masher and crush the fruit, taking care not to burn yourself.

When the jam has reduced by approximately half and looks thick, it is done.

Remove the pot from the heat. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.