I did however find one recipe https://sites.google.com/site/mumscookbooksite/ believed there was enough pectin in the fruit and that the seed water was responsible for the bitter taste. So I took her advise and made our first jar. So I want to take this opportunity to thank this blogger/website- as I thought I may have wasted all of our first haul.
Apparently the fuit is also uses as a syrup and beverage, even a tea. And the leave are edible, used as a spicy spinach served with fish, steamed in a version of dahl or dried with prawns in a burmese soup... so many options!