How to

1. Remove the seeds from the fruits and cut them into pieces.
2. In a wide, low - sided pot over medium heat, add the fruits, the sugar and the water and boil for about 25 - 30 min or until the jam thickens, removing the foam and stirring frequently.
3. Before the final stage of boiling, we can fully blend it, partially blend it or leave it as it is.
   
4. Add the lemon juice just before the last boil.
5. Canning: Pour immediately into hot sterile jars, turn upside down and store in a cool, dark, dry place when cool. Once opened, store in the refrigerator. Without canning: Transfer to sterile jars and store in the refrigerator when cool.

Note from Greek jar:

If you prefer your jam too sweet, you can increase the amount of sugar a little. If you want to subtract, reduce the amount of sugar to at least 1/3 of the amount of fruits, not less. Let's not forget that sugar also acts as a preservative.

If you want you can add a herb or extract of your choice. Personally I find it unnecessary, since this jam has a unique taste and aroma.

Homemade jams and marmalades do not contain preservatives and they should ideally be consumed within a year or even earlier for the best quality and safety.