4 cups fruit puree (wash and pit apricots, for peaches, peel, slice and pit)
3 tbsp. lemon juice
1 cup water
2 cups sugar more or less to taste
In a pan mix together until blended, puree, water and lemon juice, stir in sugar.
Bring mixture to boil over medium heat stirring constantly.
Remove from heat and skim off any foam and pour into sterilized jars.
At this point you can freeze it, making sure you leave enough headroom in your jars for expansion or follow standard canning procedures.
Processing time would be 10 minutes in 1/2 pint jars.