For general guidance, syrups for canning can be divided into three classes.

1. Heavy Syrup

Use equal parts of sugar and water. This is suitable for acid fruit that ferments easily, as rhubarb, apricots, etc.

2. Medium Syrup

Use two parts of water to one of sugar. Suitable for tough and rather hard fruit, such as apples, pears, quinces, etc.

3. Light Syrup

Use three parts of water to one of sugar.