Roll the lemon firmly on the counter to break the internal membranes to release the most juice. Cut the lemon in half and squeeze. Set the juice aside in a small bowl.

Mix 1/4 tsp of calcium powder (from universal pectin package) with 1/4 cup water. Mix well and set aside.

Sterilize jars and lids by immersing in boiling water for 10 minutes if you intend to can your beautyberry jam. If not, skip this step.

Wash and remove stems from the berries.

Place the berries in a medium saucepan with the filtered water.

Bring to a boil over medium-high heat, reduce heat to a simmer and cook for 15 minutes stirring occasionally.

Remove the pot from the heat and mash the cooked berries gently to remove juice and pulp. Use a fork or a potato masher (best results).

Pour the berry mixture through a fine mesh strainer to remove the skins and seeds. You should have about 2 cups of pulpy juice.

In a small bowl, mix the universal pectin with the date syrup until well blended. Set aside.

Return the strained pulpy juice to the saucepan. Add the lemon juice and calcium water

Bring the mixture to a boil over medium-high heat.

Slowly stir in the date syrup/pectin mixture, whisking constantly until fully dissolved.

Cook the mixture at a boil for 1-2 minutes, stirring continuously to avoid scorching. The mixture should thicken slightly.

Remove the pot from the heat and spoon a small amount of jam on a cold plate from the freezer. Wait 30 seconds. If the jam gels (or holds its shape), then the jam is ready.

If the jam is still runny, add an additional 1/2 tsp pectin and 1/2 tsp calcium water to the mixture and boil for an additional minute.

Skim off any foam from the pot of hot jam.

Ladle the hot jam into sterilized jars leaving 1/4 inch at the top. Wipe the rims clean if there are any drips and screw on the lids.

Cool the jars of hot jam to room temperature and refrigerate.

The uncanned jam will last 2-3 weeks. Freeze jars that you won't use in that time.

If you wish to can the jam for long-term storage, place the jars in a canning rack fully submerged inside a large pot of boiling water for 10 minutes. If you live at altitude, add 1 minute of boiling time per 1000 feet of elevation.

Remove the jars from the hot water bath. Cool and store in the pantry or cool cellar for up to 1 year.