Preserves can be made from all kinds of fruit, though some fruits are low in pectin and have to be mixed with either fruits high in pectin or commercial pectin to get a good gel.
Fruits high in pectin include: quince, apples, citrus fruits, cranberries, currants, gooseberries, plums, and grapes.
Fruits low in pectin include: apricots, most berries, cherries, peaches, pears, and pineapple.
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