Microwave lemon juice and sugar for 20 seconds in a heatproof container. Take it out and mix to dissolve the sugar.
Add yogurt, jam and the liquid from Step 1 into a mixing bowl and combine well.
Transfer into a shallow container, and freeze until set.
Story Behind this Recipe
As I was pregnant and really into ice cream, I came up with this ice cream recipe, using Caspian Sea yogurt which I kept developing. I continue to eat this even after already giving birth.
To make the mixture smooth, take the container out of the freezer several times and stir while freezing This can prevent the mixture from getting rough and icy, but you don't have to if you find it too bothersome.
If the mixture gets too hard, bring it to room temperature for a while. It's at its best when softened.