USE OF SUGAR IN CANNING FRUIT
Sugar is used in canning fruit for the purpose of improving flavor and is not necessary for preservation.
Thin Syrup—1 part sugar to 2 parts water for sweet fruits.
Medium Syrup—1 part sugar to 1 part water for berries and medium sweet fruits.
Thick Syrup—2 parts sugar to 1 part water for sour fruits.
To make syrup add sugar to boiling water. Stir until all sugar is dissolved, boil 2 or 3 minutes.