Then we chopped all the fruit in half, just cutting out the hard core bit at the bottom of the fruit (keeping all the pips and what not for pectin purposes), and discarding any fruit that was getting a bit fuzzy or had a big maggotty worm camping inside it. It was roughly 1kg of fruit.
The next morning there should be around a litre of liquid sitting there. Simmer the liquid for 10 minutes, removing the skin at the end, then add 1 cup sugar for every cup of liquid, stir it in until dissolved, and then simmer a further 10 minutes. Remove the skin and pour into sterilised jars.
Then it's all ready to eat or gift or eat some more. Preferably with a cup of tea and a freshly baked scone. "Easy peasy", as Jo Seagar would say.