This raspberry syrup only has 2 ingredients and takes about 20 minutes. It is perfect for canning so that it’s shelf stable or store in the fridge.
There is nothing better than homemade syrups to add to that special weekend breakfast or you favorite desserts. This raspberry sauce / syrup has no preservatives, no high fructose corn syrup, no food coloring no stabilizers. Just the fruit and sugar.
It’s also dairy free, gluten free, vegetarian and vegan, so it checks all of those boxes as well.
What you need
- red raspberries – fresh or frozen. Or substitute black raspberries.
- sugar – use white sugar, demerara sugar or turbinado (raw) sugar, for a less processed carbohydrate.
To remove seeds from raspberry purée
There are several methods to remove the seeds. I have this vegetable juicer/ strainer attachment (affiliate link) for my Kitchenaid mixer. With this method you want fresh fruit or thawed frozen fruit. Don’t heat it up.
You can also use a food mill.
You can also strain the juice through a fine mesh strainer or sieve. Use a wooden spoon or rubber spatula to smash the berries down and release all of the juice. This method works best if the juice is heated and mashed in a pan first.
Cheesecloth lined colander will work as well.
NOTE: We find it easier to remove the seeds before preparing the syrup.
How to make the syrup
If using frozen berries, thaw them in the refrigerator overnight.
- Heat the raspberry juice in a large saucepan.
- Add water and sugar.
Bring to a boil. Reduce heat. Simmer 10-20 minutes until thickened.
If you would like to use this syrup for cocktails or beverages, it doesn’t have to be as thick.
This syrup can be water bath canned. It can also be stored in the refrigerator for about a month. If you don’t want to can it, or you can store in freezer containers for about 12 months.
How to can the syrup
Raspberries are acidic enough to water bath can even if you don’t add the lemon juice.
- Ladle hot syrup into hot jars, leaving ½-inch headspace (the space between to rim of the jar and the syrup). Remove air bubbles if needed.
- Wipe rims with damp paper towel.
- Apply lids, screw on bands.
Process pint or half pint jars for 10 minutes, adjusting for altitude. (see recipe below)
Allow jars to rest in hot water for at least 5 minutes after processing.
Remove to the counter. Let cool to room temperature for 12-24 hours. Check for seal. (push the lid in the center. If lid flexes up or down, jar is not sealed and should be stored in the fridge and used first)
Uses for raspberry syrup
This syrup is perfect for a lazy Sunday breakfast and it’s great for drinks and desserts.
- pancakes
- French toast
- waffles
- vanilla ice cream
- use in raspberry cocktails or iced tea
- cheesecake topping
- drizzle on cakes
- use over yogurt, cottage cheese, oatmeal, grits and the like
More recipes with raspberries
More fruit syrups
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.
If you have any questions or comments, please ask in comment section below. We’d love to hear from you!
I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Homemade Raspberry Syrup Recipe
Ingredients
- 3 cups raspberry juice from frozen or fresh raspberries
- 4½ cup Sugar
Instructions
- Prepare water bath canner. Wash jars and lids thoroughly in hot, soapy water and rinse well. Add jars to the canning pot and cover with water 1 inch above the jars. Start heating water.
- Pour boiling water over lids and let sit in hot water until ready for use.
- Combine the fruit, juice or water and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil (one that can’t be stirred down.), stirring constantly.3 cups raspberry juice from frozen or fresh raspberries
- Add sugar. Return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.4½ cup Sugar
- Ladle hot syrup into hot jars. Cool to room temperature, if not canning. Then refrigerate immediately.
- If preserving, ladle hot jam into the hot jars, leaving 1/4″ headspace. Wipe rims clean with paper towel. Center lids on jars. Apply bands and adjust to fingertip tight.
- Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
- Process jars for 10 minutes, adjusting for altitude, see notes below. Turn off heat. Let jars rest in hot water for 5 minutes.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- pancakes
- waffles
- French toast
- ice cream
- drinks
- cocktails
- over yogurt, oatmeal, grits
Anjali
Who knew it was so easy to make homemade fruit syrup!! This recipe turned out great and we used it as a topping for pancakes this morning for breakfast – yum!
Beth Neels
It is so easy. Isn’t it? I’m so glad you liked it.
Emily
I’ve been looking for a raspberry sauce to put on pancakes and waffles! Thank you for the recipe!
Beth Neels
Thanks Emily. I hope you like it.
Casey
My kids LOVE this over their ice cream!!!! So delicious and easy!!
Beth Neels
It is delicious with ice cream. Thanks Casey. I’m glad you like it.
Chenée
This raspberry syrup was so simple to make and so delicious on ice cream! Thanks for the recipe!
Beth Neels
Thanks Chenee. I’m glad you liked the recipe!
SHANIKA
I always love making my own syrup and compotes. I love how easy this is to make and the fact that you can store it for longer!
Beth Neels
Thanks Shanika! This is one of our favorites!