1. Place the fruit in a saucepan with a glass of water. Heat over low heat, pressing the fruit with the back of a spoon to make it burst. Remove from heat at the first boil.
2. Strain the juice through a sieve.
3. Pour the hot juice into a clean saucepan.
4. Add the sugar gradually, mixing in the same direction and regularly, until all the sugar is incorporated.
5. Pour into previously boiled jars.
6. Put on the lids and turn the jars over. Let cool for 2 hours, then turn over.

Yield: 9 jars of 200 g