Slice fruit and remove pits. Keep skins on.
Add fruit, sugar, lemon juice, butter and cinnamon to heavy bottomed soup pot. Bring to a boil on medium high stirring constantly with a sturdy wooden spatula. Make sure to scrape the bottom regularly to prevent burning.
After the fruit comes to a boil, use an immersion blender in a circular motion to puree the fruit into a sauce. Make it as smooth as you desire.
Simmer for an additional 20 minutes stirring constantly.
Fill jars (you can use half pints, pints, or quarts) leaving a half inch of head space.
Process in a Water Bath Canner for 10 minutes at 1,000 feet of altitude or less. If you live above 1,000 feet process longer: for 1,001 - 3,000 feet add 5 minutes, for 3,001 - 6,000 feet add 10 minutes, for 6,001 - 8,000 feet add 15 minutes, for 8,001 - 10,000 feet add 20 minutes.