A hydrometer measures relative density. If the measurements are pre fermentation you can safely assume that the difference in density is entirely due to the sugar in solution.
In a nut shell just convert from SG to Plato for measurements pre fermentation: Gravity points divided by 4 is percent sugar by weight. eg 1.040 = 10% sugar by weight.
For post fermentation you have to assume the normal fermentation as defined by Karl Balling. (search for "Balling 2.0665" for details) My blog has some of this information, but the book is better organized and the information has been expanded on.