I make homemade jams, and one of the steps is to add sugar to boiling fruit. The amount of sugar can be quite large for some fruit. Sometimes the level of the fruit is high enough that it would seem that adding that sugar would bring the level of the liquid above the top of the pot. But the sugar dissolves in the fruit juices, and even though the level goes up, it is not to the extent that would be intuitive.
My primitive knowledge of Archimedes and water displacement is clearly not going to work here. Can anyone explain this phenomenom to a non-chemist in terms that I might understand?