1. Coat an 8" square baking dish with cooking spray and set aside. Set a fine-mesh strainer over a large bowl or liquid measuring cup.
2. Puree berries, accumulated juices, and water in a blender until smooth, about 15 seconds. Strain puree into bowl, stirring and pressing on mixture and scraping bottom of strainer to release as much liquid as possible (you should have about 2 cups liquid). Discard solids, then transfer puree to a large saucepan.
3. Whisk in sugar and lemon juice and bring to a boil over medium-high heat, whisking frequently to dissolve sugar. Continue to cook, stirring constantly and scraping down sides and bottom of pan as needed, until mixture reaches 230 degrees, about 15 minutes.
4. Stir in pectin, return to a boil, and cook 1 minute. Transfer to prepared pan and quickly spread into an even layer. Let sit at room temperature until firm and fully set, 3 to 4 hours.
5. When mixture is set, sprinkle a thin layer of sugar on a cutting board, then add more sugar to a shallow bowl. Run a knife around edges of pan and invert onto prepared cutting board.
6. Slice candies into 3/4" squares. Working with a few pieces at a time, toss in sugar to coat all sides evenly. Serve immediately or refrigerate in an airtight container for up to 5 days. If desired, roll candies in sugar again just before serving.
Source: Hannaford fresh Magazine, December 2020