2. remove the tip, the pulp with a knife cut down (do not have to cut too much, leaving a little pulp in the nucleus, you can additionally do beverages, etc.)
3. pulp sprinkled with half of the sugar, stirring well, marinating until the sugar is dissolved, the flesh out of the water
4. Pour into a small stainless steel saucepan, simmer slowly over low heat, stirring constantly to prevent the bottom of the paste (simmering jam is best used in stainless steel pots and pans, not iron). Squeeze in the lemon juice, add the rest of the sugar according to taste, stirring constantly to continue to simmer until the juice is thick. The jam is not completely cooled can be put into sterilized glass jars, thoroughly cooled and put in the refrigerator chilled food