In a large deep stainless (or cast iron) saucepan combine fruit, sugar and lemon juice. Stir to mix well. Let stand at room temperature for 20 minutes.
Meanwhile prepare the jars and lids for preserving.
Over high heat, stirring constantly, bring fruit mixture to a full rolling boil that cannot be stirred down. Stir in pectin.
Boil hard stirring constantly for 1 minute. Stir in booze.
Remove from heat. By this point, the preserves are the consistency of syrup – do not expect it to be thick.
Ladle hot preserves into hot jars, leaving ¼ inch head space. To remove bubbles, poke a non metallic instrument into the jars, and wipe the rim of the jars if necessary. Center lid in jar and screw band down until resistance is met and then increase to fingertip-tight.
Place jars into your canning pot, making sure they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid.
And wait 5 minutes, then remove jars to cool. As they are cooling the seals will form, and you can actually hear them “pop”. Some may happen right away, others may take up to 10 minutes to form.