Wash the berries thoroughly if they're fresh. If using frozen berries, allow them to thaw at room temperature or gently warm them in a pot until softened.

Wash the jam jars and lids in hot, soapy water. Rinse them well, then place in a 250°F oven for about 15 minutes to sterilize. Keep them warm until ready to fill.

In a large, heavy-bottomed pot, add the berries and mash them slightly using a potato masher or a fork to release their juices.

Pour the sugar and freshly squeezed lemon juice over the mashed berries. Stir well to combine. The sugar will start to dissolve as it mixes with the berries.

Place the pot over medium-high heat, stirring constantly until the sugar completely dissolves. Add the clarified butter at this stage to help reduce foaming, if desired.

Once the sugar has dissolved, increase the heat to bring the mixture to a rapid boil. Stir frequently to prevent sticking or burning.

As the mixture boils, use a candy thermometer to monitor the temperature. You're aiming for around 220°F (105°C), which is the gel stage for jam. Alternatively, perform a gel test by placing a small amount of the hot jam on a chilled plate. If it thickens and wrinkles when pushed with your finger, it's ready.

Once the jam reaches the gel stage, remove it from the heat. Skim off any foam that may have formed on the surface.

Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp cloth to ensure a proper seal.

Place the lids on the jars and screw them on tightly. Let the jars cool to room temperature. As the jam cools, you should hear the lids pop, indicating a good seal. Store the jars in a cool, dark place. Once opened, keep the jam refrigerated.

Your homemade bear jam is ready to be enjoyed on toast, pastries, or as a delicious topping!