Homemade Fruit Preserves

Toss fruit, sugar and lemon (or lime) slices in a large pot. Cover and let macerate overnight.

Transfer the pot to the stove and bring the mixture to a simmer over medium heat, stirring occasionally. Cover, lower the heat to maintain a simmer and cook until the fruit shrinks slightly and the syrup starts to turn the pale color of the fruit, adding water as needed to keep the syrup pale and thin, at least 15 minutes and up to 1 hour. (For fruits like strawberries, blackberries, figs and watermelon flesh, 15 minutes may be all the time you need. For apples, pears, citrus and watermelon rinds, you'll need to cook them a bit longer until some of the fruit becomes translucent.) Remove from heat and let cool for at least 1 hour.

Transfer the fruit and syrup into jars, cover tightly and refrigerate for up to 3 months.