Blanch the fruit by submerging it in boiling water for 1 minute.
Cut small fruit in half, or in quarters for bigger fruit.
Squeeze the juice of one fruit over the cut halves and microwave for 6 minutes in a glass bowl.
Remove from microwave and immediately, but gently, cover the fruit with the sugar.
Cook for another 15 minutes – test to see if the syrup is thick enough by dripping some of it onto a small plate and running your finger though it – if it's too runny, microwave for another 3 minutes.
Bottle the preserves in sterilised bottles.
Serve with cheeses and nuts or on a slice of your favourite bread.