This section is from the book "Canning, Preserving Pickling and Fruit Desserts", by Jeanette C. Van Duyn. Also available from Amazon: Canning, Preserving, Pickling And Fruit Desserts.
For general guidance, syrups for canning can be divided into three classes.
Use equal parts of sugar and water. This is suitable for acid fruit that ferments easily, as rhubarb, apricots, etc.
Use two parts of water to one of sugar. Suitable for tough and rather hard fruit, such as apples, pears, quinces, etc.
Use three parts of water to one of sugar.
 
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