Wash the fruits and let them dry. Put the sugar and vanilla sugar in a large saucepan and stir. Add the fruits and mix. Then add some apple juice so that the sugar doesn`t burn on the bottom. Bring everything slowly to a boil and then simmer gently for about 60 minutes. Let cool down.
Put the fruit mass in a sieve and strain, leaving the skin and the kernels in the sieve. Pour the juice back into the saucepan and bring to the boil. If the syrup is too runny, you can thicken it with a few spoonfuls of preserving sugar.
Pour the hot syrup into jars or bottles that have been rinsed with hot water and seal. Store in a cool, dark place. The syrup will keep closed for at least 6 months.
Tastes good with mineral water or mixed with Prosecco, or as a dessert sauce for pudding, ice cream, etc.
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