# Wash all the fruits, remove the seeds, and blend the fruits.
# Place the puree into the pot, add the granulated
sugar on it, and cook over medium heat by stirring time to time. When it gets closer to the right consistency, turn the heat to low.
# Add the
lemon juice when it reaches the right consistency, cook for 5 more minutes, and remove from the stove.
# Place a paper towel between the pot and its lid, cover the lid on, and let it stand for cooling down.
# Fill the cool cocktail marmalade into the jars, cover the caps well, store in a dry and dark place.
