Rinse berries, drain dry, and put in a 10 x 15 inch baking pan. (Slice strawberries.) Mix fruit, sugar, and lemon juice. Bake, uncovered, in a 375 F oven until berries release juice, about 10 minutes. Meanwhile, put a ceramic saucer in the freezer.

Reduce oven temp to 325 F. Every 20 minutes or so, gently stir berries to moisten well with juices. Bake until a little berry liquid spooned onto the chilled saucer leaves a clear track when you draw the tip of a spoon through it (this takes from 1 hour to 1 1/2 hours). Adjust the consistency by baking a little longer if it's not thick enough; if it's too thick, add water, a spoonful at a time, until it's the right thickness. Makes about 2 cups.

Spoon, hot, into sterilized jars. Cover airtight. Keep in the refrigerator.

Per T raspberry: 61 cal (3 % from fat); 0.4 g protein; o.2 g fat (0 g sat); 15 g carbo; 0.5 mg sodium; 0 mg chol