Raspberry Syrup Canning Recipe

Marie Overton
15 hours ago
2 min read

Raspberry Syrup boasts a rich raspberry flavor that enhances a variety of foods. We enjoy drizzling it over crepes, pancakes, waffles, and even ice cream. Plus, it's incredibly simple to prepare.

This recipe makes approximately 4-half-pints of raspberry Syrup.

Ingredients:

10 cups raspberries
2 tablespoons water
5 cups Sugar
1/2 tsp Butter (optional)

Prepare Ingredients and Cook raspberry Syrup:

Hands pour frozen mixed berries into a metal bowl on a speckled countertop. A wooden spoon and a small cup are visible nearby.

Simmer water and raspberries until they are soft.

Hands use a wooden spatula to push red fruit puree through a metal strainer on a speckled countertop.

Crush the berries in a honey strainer until you have as much juice out of them as you can get.

Person using a spatula to press red berry puree through a fine mesh sieve on a speckled countertop.

Measure out 3 1/4 cup of juice for this recipe. (If I have any extra juice I save it for my smoothy in the morning.)

Reserve the pulp for turning into raspberry powder or mix it with peanut butter and put it out for the birds.

Hands stirring sugar in a pot with a wooden spatula on a speckled countertop. A small cup with butter held nearby.

Add juice, sugar, and butter back into a large pot.

Bring to a boil. Boil for 1 minute.

Canning the Syrup:

Hands ladling dark red liquid into jars through a funnel. Setting is a granite countertop with a pan of the same liquid nearby.

Using a jar funnel, fill the half-pint jars with raspberry syrup leaving 1/4-inch of headspace.

Make sure to wipe the rim before you add the lid and ring.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process in a boiling water bath canner for 10 minutes if at sea level. Adjust your processing time if you are above 1000 feet in elevation.

Chalkboard sign with water bath times for different altitudes, jars in the background. Text: Water Bath 1,000-10,000 ft with times.

Once your raspberry syrup has completed processing, turn off the heat, remove the lid, and allow it to cool for 5 minutes. Then, space the jars about an inch apart on a cloth on the counter for 24 hours to cool and completely seal.

Person using red tongs to handle glass jars of red jam on a countertop. Jars are lined up on a cloth, creating a homely kitchen scene.

Remove the ring and wash off the jar paying particular attention to the threads.

If your jar did not seal, then place it in the refrigerator and use it immediately. Store the sealed jars in a cool, dry place to enjoy for the next 1-3 years. After three years, the nutritional value of canned food diminishes. The quality is best in the first year.

A waffle with red syrup and butter, surrounded by frozen raspberries, jars of preserves, and a bowl with a spoon on a brown tablecloth.

If you have questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at my canning basics videos.