This jam is made by first soaking the Black Sea region's own karayemiş fruit in cold water to remove its bitterness, then boiling it with sugar, which keeps the fruit's tangy flavour intact. Skipping the soaking step leaves the jam with a bitter aftertaste.
Pick over and wash the karayemiş, then soak them in plenty of water for 2 hours to remove their bitterness, and drain.
Mix the drained karayemiş with the sugar in a bowl, cover and let it sit for 30 minutes; the sugar begins to draw out the fruit's juice.
Transfer the mixture to a pot and bring to a boil over low heat, skimming off the foam that forms on top with a spoon.
Add the lemon juice and keep boiling over low heat for another 15 minutes. If a drop on a cold plate starts to set, it is ready; fill it into jars and let it cool.
Never skip the step of soaking the karayemiş in cold water to remove their bitterness, or the jam will leave a bitter taste in your mouth.
If you cannot find karayemiş, you can use the same method with kızılcık (cornelian cherry); in that case reducing the soaking time to 1 hour is enough.
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