To extract the juice from fresh aronia berries, wash and place 4 quarts of fresh berries in a large pot. Add in 4 cups of water and slowly bring to a simmer. Mash the berries as the mixture heats using a potato masher or similar tool.

Simmer the mixture for at least 10 minutes, allowing the berries to break down and impart their flavor into the liquid mixture. 

Once berries have fallen apart and released their juices, remove from heat and pour into a jelly bag to extract the juice. Allow to drain for at least two hours, squeezing if needed to release all the juice.

You should find yourself with 4 cups of aronia berry juice. If somewhat short, consider adding a little water or fruit juice to make the full 4 cups.

Prepare jars and lids. Preheat water bath canner if canning.

Pour 4 cups of aronia berry juice into a fresh pot or saucepan. Bring the mixture to a full, rolling boil and add in your pectin (and lemon juice if using), whisking or stirring to incorporate. Maintain a hard boil for one full minute.

After this mixture of juice and pectin has boiled for a full minute, you may add in your sugar, stirring to dissolve. Return to a rolling boil and boil for another full minute. Remove from heat.

Immediately spoon into prepared jars, leaving ¼ headspace. If refrigerating, allow jars to fully cool to room temperature before storing in the freezer or refrigerator. For canning, process in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation).