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 Method:

Prepare the Mazah: Wash the Mazah well, remove the peels and pits, and cut it into small pieces.

In a pot over the stove: Add the Mazah with the sugar and lemon juice and let it rest for 2 hours to release its juice.

Cooking: Then, add a little water and cook over low heat, stirring occasionally, until the jam thickens.

Checking: To ensure it’s ready, run it over a cold plate. If it remains firm, it’s ready.

Storage: Let it cool, then place it in sterilized, tightly sealed jars.

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