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    Home » Food Preservation » Canning » Raspberry Syrup

    Raspberry Syrup

    Posted on March 4, 2022 By Beth Neels

    18 shares
    Jump to Recipe Print Recipe
    Pinterest image with text overlay for raspberry syrup
    Pinterest image with text overlay for raspberry syrup

    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.

    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.
    Ingredients for raspberry syrup. Raspberries and sugar.

    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.

    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.

    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.

    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.

    More recipes with raspberries

    • Low sugar raspberry jam
    • raspberry sorbet
    • raspberry cinnamon rolls

    More fruit syrups

    • blackberry simple syrup
    • blackberry syrup
    • strawberry syrup
    • peach syrup

    Helpful tools

    • canning pot
    • canning bands
    • canning lids
    • pint jars
    Three jars of syrup on black board.

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    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!

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    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!

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    Close up of jars of blueberry syrup.

    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!
    5 from 6 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

    • 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.
    canning jars- Pint
    Water Bath Canning Pot
    canning tool set
    saucepans
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    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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    « Canning Maple Syrup | Storing Maple Syrup
    Seedless Raspberry Jam »
    18 shares

    Reader Interactions

    Comments

    1. Anjali

      March 16, 2022 at 4:15 pm

      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!

      Reply
      • Beth Neels

        March 21, 2022 at 11:35 am

        It is so easy. Isn’t it? I’m so glad you liked it.

        Reply
    2. Emily

      March 16, 2022 at 4:12 pm

      5 stars
      I’ve been looking for a raspberry sauce to put on pancakes and waffles! Thank you for the recipe!

      Reply
      • Beth Neels

        March 21, 2022 at 11:35 am

        Thanks Emily. I hope you like it.

        Reply
    3. Casey

      March 16, 2022 at 3:23 pm

      5 stars
      My kids LOVE this over their ice cream!!!! So delicious and easy!!

      Reply
      • Beth Neels

        March 16, 2022 at 3:40 pm

        It is delicious with ice cream. Thanks Casey. I’m glad you like it.

        Reply
        • Chenée

          March 16, 2022 at 4:28 pm

          5 stars
          This raspberry syrup was so simple to make and so delicious on ice cream! Thanks for the recipe!

          Reply
          • Beth Neels

            March 21, 2022 at 11:30 am

            Thanks Chenee. I’m glad you liked the recipe!

            Reply
    4. SHANIKA

      March 16, 2022 at 3:00 pm

      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!

      Reply
      • Beth Neels

        March 16, 2022 at 3:07 pm

        Thanks Shanika! This is one of our favorites!

        Reply

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