Be sweet to your frozen fruit M ost fruits have a better texture and flavor if packed in sugar or syrup. However, the sugar is not necessary to safely preserve the fruit. For those watching their sugar intake, it can be left out. Artificial sweetener can also be used . The type of pack will depend on the intended use.
Fruits packed in syrup are generally best for uncooked dessert use.
Those packed in dry sugar or unsweetened are best for most cooking purposes because there is less liquid in the product. To mix the syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. Chill syrup before using. To keep fruit under the syrup, place a small piece of crumpled parchment paper or other water-resistant wrapping material on top, then press fruit down into the syrup before sealing the container. So Easy to Preserve, University of Georgia Cooperative Extension Service.