Instructions: Remove the blossom end from the fruits, then slice them into a large pan. If you have cardamom seeds, crush a couple and toss them in, too. Add water just to cover, bring to a boil and continue boiling, gently, for 10 to 15 minutes. Strain the contents of the pan through a fine strainer and then through a jelly bag - dont squeeze the bag, just let the juice drip through.

Measure the juice with a cup measure. For each cup of juice you will need just over a cup of sugar.

Put the juice back in the pan, heat it and let it boil for a few minutes, then add the sugar and boil vigorously until setting point is reached (about 10 to 15 minutes).

Put in jars, seal, and process in a boiling-water bath for 10 minutes.

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