Using a large saucepan or jam pot, pour 4 cups of water over 8 cups of cleaned, de-stemmed serviceberries.

Heat the berries with water on medium-high, mashing the berries with a large, durable spoon or masher as they cook.

Bring the mashed berry mixture to a boil, keeping it at a full, hard boil for 2-3 minutes.

Using a jelly bag, pour the serviceberry mixture into the bag, allowing the juice to drain through.  Once dripping has slowed, squeeze the jelly bag, allowing as much liquid to drain as possible.  Use several layers of cheesecloth and a strainer if you do not have a jelly bag.

Pre-measure the sugar and set it aside.

Add 2 Tablespoons of lemon juice to the serviceberry juice. (Lemon juice is optional, and not required for preservation, but it does improve flavor.)

Pour the juice into a medium saucepan or jam pot.

Turn the burner to high heat and bring the juice to a boil.

Slowly add the pectin, stirring to dissolve.

Bring the mixture back to a full boil, and allow it to boil for one minute.

Slowly add the pre-measured sugar to the mixture, stirring continuously, dissolving the sugar.

Again, bring the mixture back to a rolling boil, stirring while boiling for 1-2 minutes.

Ladle or pour the jelly into prepared jelly jars, leaving ¼" headspace, and wipe the rims of the jars with a clean cloth.

Apply the 2-part canning lid, and either proceed with the canning process using the hot water bath method or leave the jars to cool and set up for 24 hours. 

Store canned jelly in a cool, dry place for up to 18 months.  Uncanned jelly can be stored in the refrigerator for up to 1 month or in the freezer for six months.  For all jelly, refrigerate once opened.