Choose ripe, fresh fruits that are free from bruises or damage.

Wash, peel, pit, and chop the fruits as needed. The size of the fruit pieces will affect the texture of the preserves.

In a non-reactive pot, combine the chopped fruits and granulated sugar. The amount of sugar can vary depending on the sweetness of the fruits and your taste preferences.

If desired, add a small amount of lemon juice for acidity. This can enhance the flavor and help the preserves set.

Heat the fruit and sugar mixture over medium heat, stirring frequently to prevent sticking and burning.

As the mixture heats up, the sugar will dissolve, and the fruit will release its juices. Continue stirring until the mixture comes to a gentle boil.

Once the mixture reaches a boil, reduce the heat to a simmer. Skim off any foam that forms on the surface using a spoon.

Let the mixture simmer, stirring occasionally, until the fruit softens and the mixture thickens. This can take anywhere from 20 to 45 minutes, depending on the type of fruit and desired thickness.

To test if the preserves have reached the desired thickness, you can perform a "gel test." Place a small amount of the mixture on a cold plate and let it cool. If it forms a gel-like consistency, it's ready.

While the preserves are still hot, carefully ladle them into clean glass jars, leaving about ¼ inch of headspace at the top.

Wipe the jar rims clean to ensure a proper seal. Place the lids on the jars and screw on the bands until they are fingertip-tight.

If you plan to store the preserves for an extended period, you can process the jars in a boiling water bath canner.

Place the sealed jars in the canner, making sure they are fully submerged in water. Process them according to recommended times for your altitude and jar size. This helps create a vacuum seal and extends shelf life.

After processing or simply jarring the preserves, allow the jars to cool at room temperature.

Store the cooled jars in a cool, dark place, such as a pantry or cellar. Properly sealed and processed jars can last for several months to a year.