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–+ servings

Raspberry Syrup for Canning

This vibrant and sweet syrup is perfect for adding a burst of summer flavor to your breakfast and desserts.
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

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