When the fruit has reached the right consistency and color, remove the pan from the oven (if using two pans, keep one in the oven to keep the fruit hot). Taste the molten mixture, and add a little sugar if you need, maybe 2 teaspoons for the whole batch. Spoon the fruit into a jar up to 1/4 “, wipe the edges if needed, place a moisture-free lid on top, move to a cooling rack, repeat until fruit is all gone. Clean those pans while you wait (anxiously) for that satisfying ‘snap’ that tells you the jars have sealed properly. Twist the dried bands on the jars to fingertip tightness, label with contents & date, brag, and give some away.
Yellow sauce from the pits, red from the whole fruit.
It is YUM!