Wash and hull berries.
Press through a sieve or food mill.
Measure 5 cups of puree; add sugar and lemon juice.
Let stand 2 to 3 hours.
Bring to a boil.
Simmer until thick, about 1 hour, stirring occasionally.
Pour hot into hot jars, leaving 1/4-inch head space.
Process 10 minutes in boiling water bath.