Combine fruit, water and cinnamon in a large pot. Cook on high heat, uncovered, for 30 minutes. Add sugar and stir to combine. Cook for another 15 minutes.
Remove fruit and cinnamon. Reduce heat to medium.
In a small bowl, whisk potato starch with 1 tablespoon of water to form a paste. Add lemon juice. Add to fruit liquid, stirring constantly and cook for 1-2 minutes until liquid thickens.
Combine fruit and liquid in a container and refrigerate until chilled. Serve cold with rice pudding, sour cream or yogurt.