In the method used until 50 years ago for making jam etc. with sugar you take one part fruits and one part sugar. That's because the sugar is what preserves the jam. Nowadays there are gelling sugars available which contain pectin which helps getting a a non-liquid jam. Besides the usual 1:1 ratio there are sorts that use less sugar (2:1 or even 3:1) but they might not be storable that long - perhaps a year or two, not longer.

There is a sort of spread from fruits you can do without adding sugar, here in Germany we mostly use it for Plums. You just take the fruit and a bit of water and cook them for a loooong time till most of the liquid is evaporated. Traditionally it's deemed good when the wooden spoon can stand in it. Then the natural sugar in it is enought to preserve it. You can do that with every other fruit, too, even with mixed fruits. Unfortunately there will be not much left of the vitamins...

And regarding rose hips - there is a traditional way used in Swabia in the southwest of Germany. It lets them keep most of the Vitamin C:

...the rose hips are cut open and stored until they are soft (that takes for about 5 days in a temperature of 12 °C). Then they are filtered through a sieve without being cooked. This pulp is then heated with sugar to a temperature between 65 °C and 75 °C (but it can also be mixed cool with honey) and than flavoured with wine, orange juice or apple juice.