Aegean Strawberry Tree Fruit Jam — Wild-Fruit Preserve

Spread the strawberry tree fruit on a large tray and remove the stems and leaves. Discard any fruit that collapses when pressed, is darkened, or smells sour. Ripe fruit is deep red and soft but still holds its shape. Rinse gently in cold water and drain.

While hot, transfer the mixture to a fine-mesh sieve and press it through with a spoon. The gritty skin and tiny seeds will remain in the sieve, while a smooth orange-red purée passes through. Scrape the thick purée from the underside of the sieve as well. You should have about 800 g purée.

Put the purée and sugar in a wide pot and stir over low heat until the sugar dissolves. Increase the heat and boil for 20 minutes, stirring constantly; the purée will splatter as it thickens, so use a long-handled wooden spoon. Add the lemon juice. Remove from the heat when the preserve reaches 104–105°C / about 220°F or wrinkles when you push a spoonful on a cold plate.