Whisk the sugar and your choice of 2 ½ Tablespoons Instant Clearjel or 2 Tablespoons Cornstarch together in a small bowl. Set aside.

Combine the frozen berries and lemon juice in a nonstick skillet or saucepan.

If you're using Instant Clearjel, cook the frozen fruit and lemon juice on medium heat until the berries are fully thawed and the liquid begins to simmer. Using a sturdy spatula, cut any large berries into very small pieces (around ¼ inch pieces) as they simmer. The berries should be soft enough that they are easy to cut with the spatula. Cook for about 5 minutes or until the berries are softened and you are happy with their size.

Remove from heat and immediately add the Instant Clearjel/Sugar mixture and stir in quickly until it dissolves. The compote will thicken immediately, and continue to thicken as it cools.

If you're using Cornstarch, add the cornstarch/sugar mixture to the pan of frozen fruit and lemon juice and stir. Cook on medium heat until the berries are fully thawed and the liquid begins to simmer. Using a sturdy spatula, cut any large berries into very small pieces (around ¼ inch pieces) as they simmer. The berries should be soft enough that they are easy to cut with the spatula. Cook for about 10-15 minutes as the mixture boils, scraping the pan frequently with a sturdy spatula. The compote is finished when it is thick and coats your spatula and the berries are soft.

Chill the berry compote in the refrigerator up to 2 weeks. It may be used from cold as a cake or cupcake filling (See Note #2). Enjoy!