Canning Fruits Light 2 cups sugar + 1 quart water = 5 cups syrup Medium 3 cups sugar + 1 quart water = 5 1/2 cups syrup Heavy 4 3/4 cups sugar + 1 quart water = 6 cups syrup Bring sugar and water to a boil. Stir until sugar is dissolved. Remove from heat and cool. Fruit Amount Per Quart Apples 2 1/2 to 3 lbs. apricots 1 1/2 to 2 1/2 lbs. Berries 1 1/2 to 2 1/2 lbs. cherries 2 to 3 lbs. peaches, nectarines 2 to 3 lbs. Pears 2 to 3 lbs. Plums 1 1/2 to 2 1/2 lbs. rhubarb 1 to 2 lbs. tomatoes 2 1/2 to 3 1/2 Apple Sauce Delma