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Pit cherries, add 1/2 cup of sugar per cup of cherries, bring to boil and can.

Halve and pit apricots, add 1/2 cup of sugar per cup of apricots, cook down and can.

Mash blackberries, add 3/4 cup sugar per cup of crushed berries, heat to rolling boil and can.

Peel and slice peaches, add 1/2 cup of sugar per cup of sliced peaches, simmer and can.

Simmer blueberries, add 1/2 cup of sugar per cup of berries, can while hot.

Mash raspberries, add 3/4 cup of sugar per cup of berries, boil until mixture reaches gel stage, and can.

Crush strawberries, add 3/4 cup of sugar per cup of crushed fruit, boil and can.

Remove grapes from stems, add 3/4 cup of sugar per cup of grapes, heat until jellying point and can.

Quarter figs, add 1/2 cup of sugar per cup of figs, simmer until thick and can.

Peel, core, and slice pears; add 1/2 cup of sugar per cup of pears; cook until syrupy and can.

Chop plums, add 1/2 cup sugar per cup of plums, cook until desired thickness and can.

Peel and seed papaya, add 1/2 cup of sugar per cup of papaya, simmer and can.

Slice lemons thinly, remove seeds, add equal parts sugar to lemon slices, cook gently and can.

Slice kiwi fruit, add 1/2 cup of sugar per cup of kiwi, simmer gently and can.

Section oranges, combine with water and lemon juice, add sugar to taste, cook down and can.

Cut pineapple into chunks, add 1/2 cup of sugar per cup of pineapple, boil until thick and can.

Mash bananas, add 1/2 cup of sugar per cup of banana, cook to desired thickness and can.

Peel, core, and dice apples, add 1/2 cup of sugar per cup of apples, cook until apples are broken down and the mixture is thick, then can.

Peel and mash guava, add 3/4 cup of sugar per cup of guava, cook until reduced by half and can.