@Lex234 Just a suggestion but most fruit can be water-bath canned. The solution it should be canned in is 500mg of sugar + 1L of water, canned for 30min. It is 750mg of sugar for any sour fruit, like black currant, but otherwise the same. For fruit salad I'd go with 500mg, though.
I use the German version of "WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling" for most things, which works quite well. The English version also has some boozy recipes, I might have to add it to the collection at some point. Normal pasta sauce jars etc. are fine to use, it doesn't have to be Weck.