Dessertscreativecanning5.0
Raspberry Syrup
This raspberry syrup is bursting with the sweet-tart flavor of fresh or frozen raspberries, balanced with just a touch of lemon. It’s perfect for drizzling over pancakes, stirring into drinks, or pouring over desserts.
👥 64 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Place the raspberries in a large saucepan with the water. Bring to a simmer over medium heat, crushing with a potato masher and stirring frequently. Reduce heat, cover, and simmer ⏱️ 5 minutes. Remove from heat, keep covered, and let sit ⏱️ 15 minutes to draw out the color and flavor.
water (for juice extraction)1 cup
2
Strain through a fine mesh sieve, then again through several layers of dampened cheesecloth or a jelly bag for a clear syrup. Discard the pulp and seeds. You should get about 4 cups of juice.
3
In a medium saucepan, combine the raspberry juice and sugar, along with the lemon juice if using. Heat over medium-high heat, stirring until the sugar dissolves. Bring to a boil, then reduce heat and simmer ⏱️ 5 minutes, skimming off any foam.
raspberry juice (extracted from berries)4 cupssugar4 cups
4
Ladle the hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe the rims, center the lids, and apply the bands to fingertip tight.
5
Process in a boiling water bath canner for ⏱️ 10 minutes for pints or half pints, adjusting for altitude. Let stand in the canner ⏱️ 5 minutes before removing.
water (for juice extraction)1 cup
6
Remove the jars to a towel-lined counter and cool for 12 to ⏱️ 24 hours. Check the seals, label, and store in a cool, dark place. Refrigerate after opening.
Nutrition Facts
calories
83 kcal
fat Content
0.4 g
serving Size
1 Tbsp
fiber Content
3 g
sugar Content
16 g
sodium Content
2 mg
protein Content
1 g
carbohydrate Content
21 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.23 g
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