Ingredients:

• You can use prunes, apricots, apples, peaches etc. for this recipe

Directions:

Wash fruit, drain. Put fruit in a bowl, adding just enoug water to cover. Let stand 12 to 18 hours in a cool place. Drain, reserving water. Measure fruit. Make a syrup, using reserved water and additional water if needed, by combining 1 cup water and 2 tablespoons sugar for each quart of fruit; keep syrup hot. Pack fruit into hot jars, leaving 1.2 inch headspace. Ladle hot syrup over fruit, leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece caps. Process ints 15 minutes, quarts 20 minutes, in a boiling-water canner.