Most fruits have a better texture and flavor if packed in sugar or syrup. However, the sugar is not necessary to safely preserve fruit. For those watching their sugar intake, it can be left out or an artificial sweetener can be substituted. The type of pack will depend on the intended use. A 40-percent syrup is recommended for most fruits.
Lighter syrups are desirable for mild-flavored fruits to prevent masking of flavors.
Heavier syrups may be needed for very sour fruits. A small piece of crumpled, water-resistant paper can be used to hold the fruits down in the syrup, if necessary. Soft sliced fruits such as peaches, strawberries, figs, deseeded grapes, plums and cherries will yield sufficient syrup for covering if the fruit is layered with sugar and allowed to stand for 15 minutes. Some small whole fruits may be coated with sugar and frozen. Simply pack the fruit into a container, seal and freeze.