Raspberry Syrup for Canning
This vibrant and sweet syrup is perfect for adding a burst of summer flavor to your breakfast and desserts.
Servings: 4 pints
Equipment
- 8-quart pot
- fine mesh strainer (or cheesecloth)
Ingredients
- 3 pounds raspberries
- 2 cups water
- ½ cup light corn syrup
- 2 ¾ cups sugar
- 2 tablespoon bottled lemon juice
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
