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.
