1. Remove the cores and cut the fruit into pieces about 2-3 cm in size. To preserve the color, spray or drizzle the pieces with ¼ cup of lemon juice as you go.
2. ln a large pot, place the canning rack at the bottom and heat enough water to submerge the Mason jars. Let the jars warm up in the hot water.
3. ln a small saucepan, heat the apple juice or the water with sugar, along with the chosen spices. Add the fruit pieces to the saucepan, bring everything to a boil, and let simmer until the fruit is fully heated through - about 5 minutes.
   * This step matters! It allows the fruit to release trapped air, which helps prevent floating, spills and oxidation.
4. Using a slotted spoon, transfer the hot fruit pieces into the hot jars, packing them tightly up to about 2 cm (½ inch) from the rim. A canning funnel makes this step much easier.
5. Pour the hot juice or syrup over the fruit, filling up to 1 cm (¼ inch) from the top. Use a non-metallic spatula to remove any air bubbles trapped between the fruit pieces. Wipe the rim of the jar if any liquid or fruit has spilled.
   Place the lid on and screw on the metal ring until fingertip-tight - firm, but not overly tight.
6. Process the jars for 20 minutes in a pot of boiling water or in a steam canner designed for home preservation. This step is essential to eliminate harmful microorganisms. Once the processing time is complete, carefully remove the jars and place them on a clean towel.
   You should hear a "pop" as the lids seal - a sign that the oxygen has been properly removed.
7. The shelflife of this jar is about 1 year at room temperature.

CHEF’S SECRET

This recipe works just as well for small fruits (like cranberries, blueberries, strawberries, raspberries, black currants, red currants, or ground cherries) as it does for larger fruits cut into pieces. Feel free to adjust the amount of sugar based on the fruit you're using - for example, you'll likely need much more sugar with ground cherries or cranberries.

Sugar often gets a bad reputation, but when it comes to preserving summer fruits, it still plays a key role. It helps retain the color, texture, and favor of fruits-essential qualities for enjoying them year-round. Imagine canned fruit stored in plain water. Through osmosis, the natural sugars in the fruit would dilute into the li9uid, leaving behind

pale, bland pieces. Sugar acts as a barrier - it helps preserve favor and prevents spoilage. ln jam-ma king, the amount of sugar can even exceed the fruit to create the right conditions for pectin to gel properly. But preservation isn't just about making jam. Think beyond toast- imagine a warm bowl of oatmeal topped with naturally sweet, preserved fruit. No added syrups, no artificial flavors-just real taste, preserved right.

Attention! The less sugar you use, the shorter the shelf life once the jar is opened, even if it’s kept in the fridge. However, the amount of sugar does not affect how the product will last before opening.