Recipe Cook Time
Put the fruit in a steel or glass container, cover with water and keep overnight.
Transfer to a heavy based sauce pan, bring to a boil and cook till soft.
Strain through a soup strainer or blend and strain.
Put back onto the stove and bring to a boil again and cook, stirring to avoid scorching.
When slightly thinner than jam consistency, add the sugar and lemon juice.
Lower the heat and keep stirring till sugar is dissolved (not letting it coming to a boil before that). When sugar is dissolved, bring to a boil and cook, stirring all the time (else it will caramelise at the bottom and change flavor).
When a drop placed over a cold surface sets, the jam is ready.
Store in sterilized airtight jars.