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Wash, sterilize, and dry a 1 liter glass jar.
Weigh the fruit and add the exact same amount of sugar to another bowl.
Set aside a half cup of sugar to top the fruit later.
Fill the sterilized jar by layering the fruit and sugar tightly.
Add the reserved ½ cup of sugar to the top of the jar.
Set the jar on top of a plate or small baking sheet in a cool part of your kitchen.
Label the jar with the date started and the type of fruit used.
Over the next few weeks, the sugar will begin to liquefy.
Gently stir the mixture with a long sterilized spoon once a week.
Monitor the extract for small bubbles indicating fermentation.
Burp the jar every couple of days to release carbon dioxide.
After 100 days, strain the syrup into a clean and sterilized jar or bottle.