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Remove the calyxes (red leaves) from the seed pods then wash and drain them separately
Slightly break open the seed pods and add them to a small saucepan. Pour in filtered water until the pods are just covered. Do make sure they're submerged
Bring to the boil and cook, covered for 20 minutes or until the pods are soft
Strain and keep the liquid and put the seedpods in the compost
Pour the reserved liquid back into your small saucepan and add in the washed calyxes. If the calyxes are not submerged in water add a tiny touch more filtered water
Boil down for another 20 minutes allowing the mixture to thicken
Remove from the heat and measure the volume of cooked pulp. Return this to the saucepan and add the same volume of sugar along with the squeeze of lemon juice
Bring to the boil and cook for 10-20 minutes or until the jam has thickened
Transfer to a clean jar and store in the fridge