Put the washed fruit into a preserving pan or saucepan with the water and cook until soft. Put into a jelly bag and leave to strain overnight. Measure the liquid, transfer to a preserving pan, and add 1 lb. sugar and juice of half a lemon to every pint of liquid. Dissolve sugar over a low heat, then bring to the boil and boil rapidly until setting point is reached. Skim, pour into hot sterilized jars and cover.