1. In a large bowl, combine all the ingredients and mix well to thoroughly coat the fruit. Let sit at room temperature for 2 hours.
2. After 2 hours, strain the liquid (you should have 3¼ cups) and transfer to a heavy-bottomed saucepan, like a 6-quart Dutch oven. Heat over medium-high heat until the liquid reads 220º on a candy thermometer, 8 minutes. Add the strained fruit and continue to cook, stirring often until the fruit is suspended in the liquid and the mixture has reduced down to 4 cups, 25 to 30 minutes.
3. Divide the preserves between 2 mason jars, pressing the mixture down until there is only about ½ inch of space left at the top of each jar. Wipe the rim then affix the lid on each jar.
4. Bring a stockpot filled with water to a boil. Make sure there is enough water for the jars to be completely submerged. Arrange the jars on a wire rack and lower into the water. Boil the jars for about 15 minutes.
5. Carefully remove the jars and let them cool to room temperature on a folded towel, making sure not to disturb the lids. Check the seal after 24 hours; they should not flex when pressed in the center. The preserves will keep for up to 1 year.