Farm To Table | Sauces / Dips / Dressings

Raspberry Syrup

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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.

Syrup with white and gray checked kitchen towel.Pin

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.

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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.
Ingredients for raspberry syrup. Raspberries and sugar.Pin

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.

Step by step photographs of sterilizing jars. See details in recipe below.Pin

How to make the syrup

If using frozen berries, thaw them in the refrigerator overnight.

  1. Heat the raspberry juice in a large saucepan.
  2. Add water and sugar.
tep by step photographs of the process making raspberry syrup. See details in recipe below.Pin

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.

  1. 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.
  2. Wipe rims with damp paper towel.
  3. 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)

Step by step photographs of the process canning raspberry syrup. See details in recipe below.Pin

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
Syrup in jars with white towel.Pin

More recipes with raspberries

More fruit syrups

Helpful tools

Three jars of syrup on black board.Pin

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I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!

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Connect with us through our social media ages! FacebookInstagramPinterestTwitter.

If you have any questions or comments, please ask in the comment section below. We’d love to hear from you!

I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!

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Close up of jars of blueberry syrup.Pin

Homemade Raspberry Syrup Recipe

This easy Raspberry Syrup Recipe is perfect for breakfast or desserts. Step by step canning instructions included.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
4.75 from 8 votes
Print Pin Rate
Course: canning, low sugar,, syrup,
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 32 tablespoons
Calories: 115kcal
Author: Beth Neels
Cost: $4

Ingredients

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.
    3 cups raspberry juice from frozen or fresh raspberries
  • Add sugar. Bring to a boil. Then reduce heat and to a low boil. Cook the mixture down until it is thick like syrup about 10 minutes. 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.
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Notes

Recipe makes 2 pints.
Syrup can be water bath canned.
Store in cool place.
Jars are shelf stable for at least 1 year.
Serve with;
  • pancakes
  • waffles
  • French toast
  • ice cream
  • drinks
  • cocktails
  • over yogurt, oatmeal, grits
Altitude adjustment
0-1000 feet – 10 minutes
1000-3000 feet – 15 minutes
3000-6000 feet – 20 minutes
above 6000 feet – 25 minutes

Nutrition

Calories: 115kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 18mg | Fiber: 1g | Sugar: 29g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg
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12 Comments

  1. 3 stars
    I’m sure this would have been a good recipe, however in the directions/printed recipe, it says to add lemon juice, water, and pectin…? None of which were in the original instructions. So I printed the recipe and proceeded to have to guess at the amount of pectin and lemon juice. Needless to say I ended up with jam…not syrup. Not happy I needed the syrup.

  2. 5 stars
    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!

  3. 5 stars
    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!

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