1/3 cup dry chopped red bell peppers with seeds
1 teaspoon dried basil
1 tablespoon dry mixed\ground black pepper
salt and freshly ground black pepper to taste
3 (5 ounce) cans cooked and peeled fruits
Preheat oven to 350 degrees F (175 degrees C).
Cut red bell pepper and basil into 1/2 cup pieces and set aside.
In a mixing bowl, combine bell pepper, basil, ground black pepper, salt, and pepper.
Add fruit; stir until well blended. Pour inside sterilized jars with tight lids and seal. Refrigerate for 1 week.