Place the fruit, sugar, and lemon juice into a large pot. Cook on medium heat, stirring frequently being careful not to let the mixture bubble over.

Carefully skim off the foam that develops as the jam cooks (quite a bit of foam will form over the 30-40 minutes of cooking time). Follow the preferred method for testing the consistency of the jam but you’ll know it’s done when all the fruit is broken down and translucent. The juice will be darker than when you started and nice and clear.

Carefully run the jam through a food mill using a medium-sized hole into a clean pot. Ladle into sterilized jars. You could also crack the stone and remove the smooth bitter almond inside, placing one in each jar. I’ve never done this (I’m lazy) but Michelle says it adds a little almond flavor to the jam.

Wipe the rims, apply the lids and rings, and process in a boiling water bath.*