Wash the fruit and put into a pan with just enough water to prevent burning. Cook until soft. Sieve and put into a bowl, or the top of a double saucepan. Add the grated rind and juice of the lemon, butter, sugar, and well-beaten eggs. Cook gently over hot water stirring well until the mixture thickens, which will take about 30 minutes. Pour into small hot jars and cover, or else cool and pour into small freezer containers.
© 1978 Mary Norwak estate. All rights reserved.