Wash the berries thoroughly under cool running water. Remove stems, leaves, and any damaged pieces. Let the fruit drain well before cooking to prevent unnecessary extra water.

Place the prepared berries in a large saucepan. Use a potato masher to gently crush them. Leave some small pieces because they add extra fruit flavor to the finished jelly.

Add the lemon juice and water to the crushed fruit. Stir everything together. Lemon juice adds brightness and helps balance the sweetness of the sugar.

Place the saucepan over medium heat. Bring the fruit mixture to a gentle simmer. Stir regularly so the fruit does not stick to the bottom of the pan.

Pour the cooked fruit through a fine-mesh strainer over a large bowl. Press gently with a spoon to extract the juice. Avoid pressing too hard if you want a clearer jelly.

Measure the strained fruit juice before continuing. You should have about three cups of juice. If necessary, add a small amount of water to reach the required amount.

Return the fruit juice to the clean saucepan. Add sugar and powdered pectin. Stir well until everything is evenly combined and the sugar begins dissolving.

Bring the mixture to a full rolling boil over medium-high heat. Stir continuously while it boils. Let it boil for about one minute, following your pectin package directions.

Remove the saucepan from the heat. Stir in vanilla extract and honey if using. These ingredients add a gentle extra flavor without overpowering the fresh fruit.

Place a small spoonful of jelly on a chilled plate. Let it cool for a moment, then check the texture. It should begin to thicken and hold its shape.

Carefully pour the hot jelly into clean, sterilized jars. Leave the recommended headspace for your jars. Wipe the rims carefully before adding the lids.

Allow the jars to cool according to safe canning practices. For refrigerator jelly, let them cool completely before refrigerating. The jelly will become thicker as it cools.