In a large pot, combine all of the ingredients. Let sit for 5 minutes or until the sugar starts to melt.
Bring to a boil. Cook over high heat until a thermometer reads 220°F (104°C), about 10 minutes or until the fruit is translucent and the juice thickens enough to coat the back of a spoon. Pour into airtight containers and refrigerate for 1 month or pour into hot, sterilized jars and keep at room temperature for 1 year.