Canned Raspberry Syrup
Making this easy canned raspberry syrup recipe is a great strategy for using frozen berries. Learn the simple steps to make this recipe for raspberry syrup!
Equipment
- 6 half-pint canning jars, lids and bands
- Large boiling water bath canner
- 1 small and 1 medium saucepan
- Large stock pot or skillet
- 1 set of canning tools (optional)
Ingredients
- 8 cups fresh or frozen raspberries
- 6 cups sugar
- ⅔ cup fresh-squeezed lemon jiuce
- 1 cup water
Instructions
- Rinse and drain the raspberries. In a large mixing bowl, combine the raspberries, lemon juice, water, and sugar.
- Let the bowl sit at room temperature for at least two hours.
- Set six canning bands (some call them rings) aside, near where you will be filling the jars.
- Place the six glass jars in the water bath canner. The water should cover the jars by at least an inch. Turn the heat to medium-high.
- Place six jar lids in the small saucepan with enough water to cover the lids. Cover the pan and heat the water on low.
- Scrape the raspberry mixture into a large stockpot or skillet and begin heating over medium-high heat.
- Bring to a boil, stirring constantly, and boil for six minutes.
- To separate the seeds from the liquid syrup with no mess, have the fine-mesh sieve placed over a medium saucepan. Pour the hot syrup into the sieve. Press the seeds with a wooden spoon and move them around to make sure the holes in the mesh are not blocked. The liquid will drain into the saucepan.
- Let the syrup continue dripping into the saucepan while you get the hot jars in place. When the dripping has stopped, set the mushy seed mixture aside.
- Using tongs, if you have them, lift hot jars out of hot water. Put the saucepan of hot syrup on a cutting board or trivet and place it next to the jars.
- Ladle hot syrup into jars, leaving 1/4 inch headspace. Once all jars are filled, wipe jar rims. Place lids on jars and place bands on jars. Adjust until they are fingertip tight.
- Place jars (using a jar-lifter, if you have one) in the hot water bath in the canner. Water should cover the jars by at least one inch. Bring the water to a boil and process the jars for 15 minutes, adjusting for altitude.
- When processing is done, remove the jars (again using a jar-lifter, if you have one) and place them on a towel to absorb the drips and to cool.
Notes
There are about 40 calories in a tablespoon serving of this recipe for raspberry syrup.