Defrost or slice berries and strain off excess juice into a bowl. Combine the juice with enough water to make 6 oz total.
Place berries, sugar, salt and 1/2 of juice/water mixture into a medium sauce pan. Bring to a boil, stirring constantly and cook 5-6 minutes
Combine corn starch with second measure of juice/water mixture and make a slurry. Pour mixture into the hot berries and stir constantly until mixture goes from cloudy to clear and is thick. Mixture should be slightly thick when hot. If too loose and watery, add more cornstarch (1 Tbsp dissolved in 2 tsp water) as needed.
Remove mixture from heat and stir in lemon juice and zest.
Cool mixture fully before using. Store excess in the fridge or freeze for up to 6 months.
Calories: 313kcal (16%) | Carbohydrates: 77g (26%) | Fat: 1g (2%) | Sodium: 296mg (12%) | Potassium: 150mg (4%) | Fiber: 5g (20%) | Sugar: 56g (62%) | Vitamin A: 90IU (2%) | Vitamin C: 7.8mg (9%) | Calcium: 19mg (2%) | Iron: 0.5mg (3%)