In a 8 quart stock pot, add the fruit,  sugar and lemon juice and zest. Stir to dissolve and bring up to a boil. Maintain at a full rolling boil until the jell point is reached, 220º F. This will take about 40 minutes. Stir occasionally so the fruit does not stick to the bottom.  You can test the jam by spooning it onto a plate, a skin will form on the surface as it cools.

Remove from the heat. Skim off any impurities and leave to cool for 10 minutes. Using a funnel, pour the fruit into hot sterilized jars. Fill the jars and wipe the rims. Seal the jars, leaving 1-inch from the top for headroom. Label the jars and store in a cool, dark, and dry place. Spread the jam between biscuits and place on a platter.