Add water to fruit; cover and let stand in a cool place overnight.
Bring to a boil and cook until peel is tender.
To each cup of fruit mixture, add 1 cup sugar.
Stir until sugar dissolves.
Cook rapidly to jellying point, about 45 minutes.
Stir occasionally to prevent sticking.
Pour hot into hot jars, leaving 1/4 inch head space.
Process 10 minutes in boiling water bath.