If you are storing in refrigerator they do not need to be processed. You are more less treating it like "freezer jam" at that point. Alternatively, a wax seal could be used but that has a limited shelf life. Also, the standard formula is 2 parts fruit to 1 part sugar by ratio. Adding lemon/lime juice helps the natural pectin in the fruit "work". The ratio with all three would be 2 pounds of fruit to 1 pound of sugar to juice of 1 lemon. This is an easily scalable formula.
If you are storing in refrigerator they do not need to be processed. You are more less treating it like "freezer jam" at that point. Alternatively, a wax seal could be used but that has a limited shelf life. Also, the standard formula is 2 parts fruit to 1 part sugar by ratio. Adding lemon/lime juice helps the natural pectin in the fruit "work". The ratio with all three would be 2 pounds of fruit to 1 pound of sugar to juice of 1 lemon. This is an easily scalable formula.