Combine berries and honey in the medium saucepan and gently crush berries in the pan to produce and extract juice. There should be a good amount of liquid in the saucepan at this point. That is a good thing!
Let it simmer for about 10-15 minutes until the wild berries are bubbling. Then add in your lemon juice. I like to use the lemon juice in the bottle because it has the highest acidity and it is easy to measure!
Let it simmer as the flavors meld together until the berry mixture is thickening and slowing its bubbling. If you are adding in premium fruit pectin go ahead and do that now. It needs to be added at the last minute of the simmer. Stir pectin in well with the fruit mixture. Do not cook the jam with pectin for any more than one minute.
Place jars near the saucepan along with the funnel in preparation to add the jam inside. As the berry mixture is finishing up in the saucepan I like to start prepping the water bath.
Get out a large stockpot and fill it up with water. Let the water come to a full rolling boil before adding the cans in. While the water is boiling transfer the jam into the jars (leaving 1/4 inch space above the rim) and clean the rims of the jars.
Add them into the boiling water by either placing your canner in the bottom of the pot or a tea towel. Just make sure your glass jars are not touching the bottom of the pot or they could shatter.
Let the jars sit in a full boil for at least 5 minutes. Once the five minutes is up, get the jars out and let them rest on the counter for at least 12 hours to ensure the jam sets.
