4 quarts chopped fruit
10 c. water
4 c. sugar
1 c. cornstarch or Clear Jel (recommended)
1 tsp. salt
1 tsp. almond or cherry liqueur (if canning cherries)

Combine ingredients in a stainless steel or enamel lined pot. Bring to a boil and boil 10 minutes; pack hot into hot jars. Leave 1/2-inch headspace. Adjust 2 piece lids.

Process pints 15 minutes, quarts 20 minutes in a boiling water bath canner.

Note: Cherries may be packed cold into jars and covered with water or liqueur or a combination of the two; process both pints and quarts in a boiling water bath for 25 minutes.

Makes 3-5 quarts, depending upon fruit used.