Canning & Food Preservation

I think water bath can be enough if the pH is below 4.6.

Below this pH the botulism cannot survive.

According to this chart pH values of common foods and ingredients the fruits you are talking about have a pH well below 4.6 so in theory it could work in a water bath.

However you need to be very careful about what you are doing, unlike fermentation or preserving in sugar, canning can kill you if not done properly. It's generally not advised to can food without strictly following an approved recipe.