Homemade Raspberry Syrup Recipe

5 from 6 votes

This easy Raspberry Syrup Recipe is perfect for breakfast or desserts. Step by step canning instructions included.

Course canning, low sugar,, syrup,

Cuisine American

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings tablespoons

Calories 115kcal

Cost $4

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.

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;

Altitude adjustment

0-1000 feet – 10 minutes

1000-3000 feet – 15 minutes

3000-6000 feet – 20 minutes

above 6000 feet – 25 minutes