Preserves, Marmalade, Pickles, Etc

Combine the fruit and sugar in a pot to create a thin syrup.

Cook the fruit in the syrup until saturated and tender.

Remove the fruit and place it in a shallow dish, allowing it to sit in some syrup.

Boil the remaining syrup until it thickens, then pour it over the fruit.

Let the fruit and syrup cool.

Return the cooled mixture to the kettle and bring to a boil again.

Remove the fruit and set it aside.

Boil the syrup down until it is thick enough.

Pour the thick syrup over the fruit and cover the dish, letting it sit overnight.

Pack the cold fruit into jars, pouring in syrup gradually until full.

Use a thin paddle to remove air bubbles and ensure the fruit is packed well.

Process the jars in a boiling water bath for 15 minutes to destroy mold spores.