1. Place berries and lemon juice in the bowl with the ultrablade knife. Pulse for 5 seconds or until berries are slightly crushed. Replace the ultrablade knife with the kneading/crushing blade.
2. In a small bowl, stir together pectin and 1/4 cup sugar. Place in the bowl with the berries and pulse for 5 seconds to combine. Launch the dessert program at speed 5 at 220°F for 25 minutes, without the stopper.
3. At the end of the program, add remaining sugar. Pulse for 2 seconds, with the stopper. Relaunch the dessert program at speed 5 at 220°F for 10 minutes, without the stopper.
4. Pour into sterilized jars to within 1/2-inch headspace. Cover and refrigerate for up to 3 weeks or freeze for up to 1 year.