# Wash the corn
elian cherries, drain their extra water.
# Put the corn
elian cherries into the pot, and add 2 cups water in it.
# Cook over medium heat until the corn
elian cherries grow up and their seed get away, remove it from the stove.
# Place the tepid corn
elian cherries into a colander, and get its puree by mashing it by the help of a spoon. Keep doing it on until get their seed on the colander.
# Place the puree into the pot, add 2.20 pounds sugar
in it, and cook it over medium heat by stirring time to time.
# When it turns to thicker consistency add the lemon
juice and cook for 5 more minutes, remove it from the stove.
# Fill the tepid marmalade into the jars.