Measure fruit pulp and place in a heavy medium nonreactive saucepan.

Add 1 cup sugar for each cup of pulp.

Bring to a boil, then reduce the heat to low.

Simmer, stirring frequently, until the mixture thickens and sputters, about 30 to 50 minutes.

Add the lemon juice and cook, stirring for 2 minutes.

Spread the fruit paste over a greased 13-by-9-inch baking pan or on a baking sheet to a 1-inch thickness.

Let cool completely.

Cut into squares or diamonds.

Alternatively, form the warm fruit paste into 1-inch balls.

If desired, press a walnut half or blanched almond into each ball.

Cover with waxed paper and let stand at room temperature overnight to dry.

If desired, dredge the candies in confectioners' or granulated sugar to coat.

Store between sheets of waxed paper in an airtight container at room temperature.