Now, I'll be honest and tell you right up front that I use my crock pot (slow cooker, for those across the pond). That is a bit anachronistic but serves the same purpose as simmering gently on the stove top for all those hours. Believe me, it is best that I not have something simmering on the stove top for long...I tend to be forgetful and have been known to set timers so that I don't burn or over-boil dinner. I get distracted very easily, as I am usually multitasking (not well, apparently) and do not gauge my time correctly. During one incident (prior to rationing) I was steam-microwaving some green beans and become in some web-based entertainment. Unfortunately, the 14 year old microwave didn't turn itself off after seven minutes but just kept cooking and cooking and cooking. After a total of about 22 minutes I realized what was going on and unplugged the darn thing. The microwave never smelled the same way again.
All this to say: yes, I use my crock pot.
Combine the chopped fruit with three cups sugar, one tablespoon cinnamon, 1/4 teaspon ground cloves and 1/4 teaspoon salt.
If you're using the stove top method the mixture should be brought to a boil in a large pot, then simmer gently for 10 or so hours.