Prepare the simple syrup by adding the sugar to the water and bring to a boil while preparing the jars and the fruit
Add rings and lids to a pot, cover with water and bring to a boil
Inspect the jars for chips or cracks, wash and rinse, set aside in hot tap water to keep warm
Fill the canner half full with warm water, set on the stove low heat
Add the fruit to the simple syrup and bring to a simmer
Empty a jar, and fill with fruit, leaving ½ inch head space (gap between the fruit and the rim of the jar)
Fill the jar with simple syrup, leaving ½ inch head space
Clean off the rim with a paper towel dampened with vinegar
Add lids and rings
Center the tops on the jars
Finger tighten the rings - don’t crank down on them
Place the jar in the canner (on a rack or a mat, it must not rest on the bottom of the canner)
Once all jars are in the canner, turn the heat on high and bring to a boil
Once the canner comes to a boil, process for 20 minutes
After 20 minutes, turn off the heat and remove the jars
Allow jars to come to room temperature
Listen for the tops to “ping” as the vacuum forms check all jars for dimpled tops once they have cooled – any that do not seal move to the refrigerator and eat within a week
Remove rings, rinse the jars, label and store in a cool dry place
Enjoy within one year