In a 6-8 quart saucepan, over low to medium heat, cook the fruit to make it soft. Mash up a bit with a potato masher. Prepare boiling water canner. Heat the jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Combine prepared berries with lemon juice and 2 cups of the sugar mixed with the pectin packet in a 6-8 quart saucepan. Bring the mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently with a wooden spoon. Boil for 1 minute. Add the remaining sugar immediately and bring back up to a hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. A touch of butter will help eliminate any foam. Ladle hot preserves into hot jars leaving ½-inch headspace. Wipe rim with a clean, damp paper towel. Center lid on jar. Apply band until fit is fingertip tight. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove the jars and let cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Store jars in a cool, dry place.