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In a large heavy-bottomed pot, toss the fruit and sugar together. Let sit at least 15 minutes, up to overnight, tossing periodically to dissolve the sugar.
Bring the fruit to a strong simmer over medium-high heat, until the juices start to boil, 3–4 minutes.
Reduce the heat to medium and continue cooking. Using a wooden spoon or spatula, stir the jam occasionally at first, then more frequently as the jam cooks and juices thicken. Cook until most of the liquid has evaporated and the fruit has started to break down to the point you’d start to call it 'jammy,' 40–50 minutes.
Add the lemon juice and continue to cook, stirring constantly, until the jam has returned to its previously thickened state, another 8–10 minutes.
Test the jam by spooning a bit of jam onto a plate and pop it into the fridge for a few minutes, then drag your finger through it—it should hold its shape without appearing watery or runny.
Remove from the heat. Using a ladle, divide jam among 4 half-pint/250ml jars and seal immediately. Let come to room temperature on your counter before refrigerating (or canning).