• 2 lbs mixed fruits (e.g., peaches, pears, or plums), peeled, pitted, and sliced 

• 2 cups granulated sugar 

• 1 cup water 

• 1/2 cup honey or additional sugar (to taste) 

• 1 tsp finely ground Ceylon cinnamon 

• 1 tbsp lemon juice 

• 2 cinnamon sticks (optional, for extra flavor) 

• Large saucepan 

• Measuring cups and spoons 

• Wooden spoon 

• 2 pint-sized canning jars with lids, sterilized 

• Tongs or jar lifter 

• Large pot for water bath canning (optional) 

• Knife and cutting board 

• Funnel (optional, for filling jars) 

• Prepare Fruit: Wash, peel, pit, and slice 2 lbs of mixed fruit into uniform pieces. Place in a large saucepan and toss with 1 tbsp lemon juice to prevent browning. 

• Make Syrup: In the same saucepan, combine 2 cups sugar, 1 cup water, 1/2 cup honey (or additional sugar), and 1 tsp finely ground Ceylon cinnamon. If using, add 2 cinnamon sticks. Heat over medium, stirring until sugar dissolves, then bring to a gentle boil. 

• Cook Fruit: Add sliced fruit to the syrup. Simmer gently for 5–10 minutes, stirring occasionally, until fruit is tender but still holds its shape. 

• Fill Jars: Remove cinnamon sticks if used. Using a funnel (optional), ladle hot fruit and syrup into sterilized pint jars, leaving 1/2-inch headspace. Wipe jar rims clean, place lids on, and screw bands fingertip-tight. 

• Process (Optional for Long-Term Storage): For shelf-stable preserves, process jars in a boiling water bath for 10 minutes (adjust for altitude if needed). Remove with tongs and let cool undisturbed for 12–24 hours until sealed. 

• Store: If not processing, let jars cool and refrigerate. Store refrigerated preserves for up to 1 month or processed jars in a cool, dark place for up to 1 year. 

• Serve: Enjoy over yogurt, ice cream, or toast, savoring the subtle, citrusy sweetness of Ceylon cinnamon. 

• Use Ceylon cinnamon for its mild, citrusy flavor; avoid stronger cassia cinnamon. 

• Choose firm, ripe fruit for best texture in preserves. 

• Adjust honey or sugar to balance fruit tartness, tasting the syrup before adding fruit. 

• Check jar seals after cooling; lids should not flex when pressed if properly sealed. 

Delight in these aromatic, cinnamon-infused preserved fruits!