Spray 11" x 13" (approx) rimmed cookie sheet with a small amount of cooking spray. Line the sheet with quality parchment paper; the spray will help keep it in place. Be sure to line the edges of the sheet, as the mixture may leak around the edge.
Place all the prepped fruit into a medium-sized sauce pan over medium heat.
When the fruit starts to sweat and bubble, turn down the heat.
Cook approximately 7-10 minutes, until the fruit is much softer.
Mix in sugar, mash with masher a little if you're able, and add the water.
Cook down until it's thicker.
If there are still chunks or seeds, run through blender to puree.
Pour onto prepped cookie sheet.
Place in oven at bread proof level, around 120-170 degrees. Bake for 6-10 hours. (You can also turn off the oven and leave it shut for the last couple of hours.)
Peel off parchment paper and store in your preferred way.