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Raspberry Syrup for Canning

ByKatie

Raspberries are one of my favorite fruits, but they can go bad so quickly. This raspberry syrup for canning recipe is one of the ways I like to preserve my raspberries.

This syrup tastes great on pancakes, waffles, or even drizzled-over ice cream. This recipe uses waterbath canning, making it a great for both beginners and experienced canners. Make sure you get a full rolling boil and stir constantly to prevent burning.

Raspberry Syrup for Canning

This vibrant and sweet syrup is perfect for adding a burst of summer flavor to your breakfast and desserts.
Print Recipe
A jar of homemade raspberry syrup surrounded by fresh raspberries and canning lids on a white background.
Prep Time:10 minutes
Cook Time:10 minutes
Drain Time:2 hours
Total Time:2 hours 20 minutes

Equipment

Ingredients

  • 3 pounds raspberries
  • 2 cups water
  • ½ cup light corn syrup
  • 2 ¾ cups sugar
  • 2 tablespoon bottled lemon juice

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Instructions

  • Simmer raspberries and water. Add the raspberries and water to an 8-qt pot. Place over medium heat and allow to come up to a simmer. Once simmering, lower the heat to low and allow to cook for 20 minutes.
    A large white pot filled with fresh raspberries and water, simmering on a stovetop.
  • Strain. Transfer the raspberries to a fine mesh strainer or jelly bag placed over a bowl. If you do not have one, line a strainer with 3 layers of cheesecloth. Allow the raspberries to drain for 2 hours.
    A white pot filled with raspberry mixture after simmering, showing a darker and thicker consistency.
  • Prep for canning. Prepare your jars for canning by washing the jars in hot soapy water. Transfer jars to a water bath canner and fill the canner with water so the jars are fully submerged in water. Place the water bath canner over medium heat and allow it to simmer. Add the canning lids and rings to a saucepan with water. Place over medium-low heat and allow them to simmer.
  • Press solids through strainer. Using a spatula or pestle, press the remaining liquid out of the raspberry mixture. You want a total of 4 ½ cups of liquid. Discard the seeds and pulp.
    Close-up of raspberries being pressed through a fine mesh strainer with a wooden pestle to extract more juice.
  • Add sweeteners and lemon to the raspberry juice. Transfer the raspberry juice to a clean 8 qt pot over medium-high heat. Add the corn syrup, sugar, and lemon juice to the raspberry juice. Stir the mixture so the sugar dissolves completely.
    A white pot containing the strained raspberry juice, with foam forming on the surface as it begins to boil.
  • Boil. Bring the mixture to a full rolling boil, stirring constantly. Once it hits a full rolling boil allow it to boil for 2 minutes. After 2 minutes remove from heat.
  • Skim foam. Skim foam off the top of the syrup (optional but recommended).
  • Fill jars. Add the hot syrup to the hot jars by placing a canning funnel over the hot jar ladling in the syrup leaving a ¼ inch headspace. Repeat this process until all of the syrup is added to the jars.
    A pot of raspberry syrup next to canning jars and a canning funnel, ready for filling.
  • Clean rims and fasten lids and rings. Wipe the rims of the jars with a clean moist towel. You may want to use a white vinegar-moistened towel to ensure there is no syrup residue on the rims. Place the lids and rings on the jars. Tighten the rings so they are fingertip-tight.
    Four jars of raspberry syrup being prepared for canning, with a hand wiping the rims of the jars before sealing
  • Process in canner. Transfer the jars back into the water bath canner. Make sure the jars are fully submerged in water with at least 1 inch of water above the jars. Place the lid on the canner, set the heat to medium-high heat, and allow the canner to come to a boil. Once the water is boiling, set a timer for 10 minutes and process the jars.
    Five sealed jars of raspberry syrup placed in a water bath canner, ready for processing.
  • Briefly rest in the canner before removing. After 10 minutes, remove the canner from the heat. Remove the lid and allow the jars to sit for 5 minutes.
    Close-up of a sealed jar of raspberry syrup being lifted out of the canner with a jar lifter.
  • Cool and check seals. Transfer the jars to a heat-proof area so they can cool for 12-24 hours. The next day (after 24 hours) check the jars for a proper seal once a proper seal has been confirmed.
  • Store. Remove the rings and store the jars in a cool dark place for up to 18 months or per your lids manufacturer’s recommendations.
Servings: 4 pints
Author: Katie

This raspberry syrup makes breakfast feel a little extra special, and my kids look forward to having it on weekends. It just adds a burst of flavor that’s hard to beat. The kids love drizzling it over pancakes or waffles, but I also love mixing it with yogurt or spreading it on toast.

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A glass of raspberry lemonade garnished with lemon peels and fresh raspberries, with jars of raspberry syrup and fresh fruit in the background.

I hope you enjoy this recipe as much as we do!

Tips For The Best Raspberry Syrup

  • Choose Fresh Raspberries: Use the freshest raspberries you can find for the best flavor. Overripe or mushy berries can affect the taste and consistency of your syrup.
  • Use a Jelly Bag or Fine Mesh Strainer: For a clear syrup, make sure to use a jelly bag or fine mesh strainer. Cheesecloth can work in a pinch, but the finer the strainer, the clearer your syrup will be.
  • Sterilize Your Jars Properly: Ensuring your jars and lids are properly sterilized will help prevent contamination and extend the shelf life of your syrup.
  • Adjust Sweetness to Taste: You can adjust the sugar level to your preference. Taste the syrup before the final boil and add more sugar if you like it sweeter.
  • Avoid Overboiling: Keep an eye on the syrup during the rolling boil. Overboiling can cause the syrup to thicken too much or even burn.

Key Ingredients and Tools

Here are a few important tools and ingredients for making this syrup successfully at home:

Ingredients for raspberry jam laid out on a white surface, including fresh raspberries in a bowl, a bowl of sugar, and a small bowl of lemon juice.
  • Fine Mesh Strainer. This tool is essential for straining out the seeds and pulp, ensuring you get a smooth, clear syrup.
  • Light Corn Syrup. Use light corn syrup for a clear, smooth texture. Dark corn syrup can alter the color and flavor of your syrup.
  • Bottled Lemon Juice. Bottled lemon juice is recommended for its consistent acidity, which helps preserve the syrup and balance the sweetness.
  • Water Bath Canner. This tool is necessary for properly processing the jars, ensuring they are sealed and preserved safely for long-term storage.

These simple items will help you get the best results when making your raspberry syrup at home.

Serving Suggestions

Serve at breakfast with fluffy sourdough pancakes, yogurt, toast, or even over old-fashioned vanilla ice cream, for a delicious dessert

Troubleshooting and Help

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work just as well. Just make sure to thaw them completely and drain any excess liquid before starting.

Do I have to use corn syrup?

You can skip the corn syrup if you prefer, but it helps give the syrup a smooth texture. If you don’t want to use it, just add a bit more sugar to balance the sweetness.

How can I tell if my jars are sealed properly?

After the jars have cooled for 24 hours, press down on the center of each lid. If it doesn’t pop back, it’s sealed. If it does, store that jar in the fridge and use it first.

My syrup seems too thin. What can I do?

You can thicken the syrup by boiling it a bit longer. Just be careful to stir constantly so it doesn’t burn.

Is it okay to reduce the amount of sugar in the recipe?

You can reduce the sugar, but keep in mind that sugar helps with preservation. If you cut back too much, the syrup might not last as long.

What if I don’t have a water bath canner?

You can use a large, deep pot with a lid. Just make sure your jars are fully submerged in water and there’s at least an inch of water above the jars.

Storing Leftovers

  • Room Temperature Storage: After the jars have cooled and you’ve confirmed they are sealed properly, remove the rings and store the jars in a cool, dark place. The syrup will keep for up to 18 months, or as recommended by your lids manufacturer.
  • Refrigeration: Once opened, store the jar in the refrigerator. The syrup should last for about a month.
  • Freezing: Raspberry syrup doesn’t freeze well because it can change the texture and clarity. It’s best to store it in sealed jars at room temperature or in the refrigerator.

By following these storage instructions, you’ll be able to enjoy your homemade syrup for a long time.

So there you go! A simple raspberry syrup for canning recipe that lets you enjoy the taste of fresh raspberries all year round. With a few simple steps and the right tools, you can create a delicious syrup that can be enjoyed for breakfast or dessert. I hope your family loves this as much as mine does. Happy canning!

Overhead view of an open jar of raspberry syrup with lemon slices and fresh raspberries scattered around.

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