Mash the thimbleberries with the sugar and lemon jucie and allow the fruit to macerate for at least 10 minutes.

Place the mixture in to a jam pot on the stove and bring the mixture to a hard boil over high heat, stirring continiously to prevent scorching.

Cook the jam on high heat until it reaches its set point . You can test for set on a plate thats been placed in the freezer, or use an instant read thermometer. Set point is 220 degrees F on at sea level, and drops by 1 degree for every 500 feet above sea level. For example, at 1,000 feet the set point would be 218 F.

Once the jam reaches its set point, remove the pot from the heat and ladle the jam into prepared jars.

If canning, make sure you leave 1/4 inch headspace (no more and no less). Seal with 2 part canning lids and use a jar lifter to place the jars in a simmering water bath canner. Bring the canner to a hard boil and process the jars for 10 minutes (of 15 minutes above 6,000 feet in elevation). Turn off the heat and allow the jars to sit for 5 minutes before removing them with a jar lifter to cool on a towel on the counter. After 12-24 hours, check seals and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars will keep on the pantry shelf for 18 months.