Raspberries—both red and black—are bursting with flavor, and canning them at home is one of the best ways to preserve that fresh-picked taste. These delicate berries are naturally high in acid, which makes them ideal for water bath canning. Whether you’re working with garden raspberries, wild black raspberries, or a handful of berries from the farmer’s market, these raspberry canning recipes offer safe, tested ways to turn your harvest into shelf-stable preserves.

Red Raspberry Jam is a simple, classic preserve that captures the sweet-tart flavor of summer. If seeds are an issue, Red Raspberry Jelly offers a smooth alternative by using strained juice. For something a little more intense, Black Raspberry Jam and Black Raspberry Jelly have a deeper, richer flavor that’s perfect for spreading on toast or layering into desserts.

You’ll also find recipes for Raspberry Syrup—great on pancakes or swirled into yogurt—and pie fillings made with Clear Jel for easy baking straight from the jar. Whether you prefer traditional full-sugar recipes or are looking for low-sugar alternatives using Pomona’s Pectin, there are options here for every canner.

Each recipe on this page is water bath canned and includes detailed, step-by-step instructions with adjustments for altitude. Scroll down to find the full archive of raspberry canning recipes—perfect for when raspberries are ripening fast and your jars are ready. Whether you’re preserving red or black raspberries, you’ll find the inspiration and guidance you need to keep their flavor in your pantry all year long.

All Raspberry Canning Recipes