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Raspberry syrup is one of the best ways to capture the bright, sweet-tart flavor of summer berries in a shelf-stable jar. Drizzled over pancakes, stirred into seltzer, or spooned onto cheesecake, it adds a burst of flavor and color to just about anything.
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We make raspberry syrup every year, often using frozen berries we’ve set aside when the harvest comes in faster than we can process it. (And, lets be real here, raspberries ripen in the hottest part of the year. Sometimes it’s nice to pop the berries in the freezer until things cool off so you’re not heating up the house with a canner batch.)
This recipe works just as well with fresh raspberries or black raspberries if you have them. While jams and jellies are great for toast, syrup is far more versatile—and doesn’t require any pectin or set-time testing. Just juice, simmer, and can.
Canning, of course, is optional. This simple syrup will keep in the refrigerator for weeks, and it’s perfectly fine to make a small batch with just a few summer berries for quick cocktails.
Making Raspberry Juice
To start, you’ll need about 3½ quarts of raspberries, fresh or frozen. If using frozen berries, that’s roughly four 16-ounce bags, depending on how juicy they are.
Crush the berries in a large saucepan and bring them to a gentle simmer over medium heat. Cover, reduce the heat, and simmer for 5 minutes. Then remove the pan from the heat and let it sit, covered, for about 15 minutes to cool slightly.
Strain the warm fruit through a fine-mesh sieve to separate the juice from the seeds and pulp. For a clear syrup, strain again through 3–4 layers of dampened cheesecloth.
You should end up with about 4 cups of raspberry juice. If you end up with more or less juice, adjust the sugar accordingly. You need 1 cup sugar to every 1 cup juice.
Making Raspberry Syrup
Once you have your juice, the syrup comes together quickly. If you’re canning, be sure to prepare a waterbath canner and jars before you start making the syrup.
Combine 4 cups raspberry juice, 4 cups sugar, and ½ cup fresh lemon juice in a medium saucepan. Bring to a boil over medium-low heat, then reduce the heat and simmer for 15 minutes, stirring occasionally. Skim off any foam that rises to the surface for a smooth, clear finish.
At this point, you can either refrigerate the syrup for immediate use or process it in jars for long-term storage.
Canning Raspberry Syrup
To can the syrup, ladle it into hot, clean jars, leaving ¼ inch headspace. Wipe the rims, apply two-part canning lids, and process in a water bath canner for 10 minutes for both pint and half pint jars. For higher elevations, increase the canning time to 15 minutes for 1,000 to 6,000 feet, and 20 minutes above 6,000 feet in elevation.
Properly sealed jars will maintain peak quality in a cool, dark place for up to 18 months. Once opened, refrigerate and use within a few weeks.
Raspberry Syrup
Equipment
Ingredients
To Make Juice:
- 3½ quarts raspberries, fresh or frozen, about 14 cups
To Make Syrup:
- 4 cups raspberry juice, extracted from berries
- 4 cups sugar
- ½ cup lemon juice, optional, fresh or bottled
Instructions
- Extract the Juice: In a large saucepan, bring crushed raspberries to a simmer over medium heat, stirring frequently. Reduce heat, cover, and simmer for 5 minutes. Remove from heat, keep covered, and let sit for 15 minutes. Strain through a fine mesh sieve, then again through 3–4 layers of dampened cheesecloth for a clear syrup. Discard the pulp and seeds.
- Make the Syrup: In a medium saucepan, combine 4 cups of raspberry juice, sugar, and lemon juice. Bring to a boil over medium-low heat. Reduce heat and simmer for 15 minutes, skimming off any foam.
- Canning Instructions (Optional): Ladle hot syrup into prepared jars, leaving ¼ inch headspace. Wipe rims, apply lids, and process in a boiling water bath canner for 10 minutes for both half-pints and pints. Increase to 15 minutes for 1,000-6,000 feet, and 20 minutes over 6,000 feet in elevation.
- Cool and Store: Remove jars to a towel-lined counter and cool for 12–24 hours. Check seals, label, and store in a cool, dark place. Refrigerate after opening.
Notes
Juice Yield: The amount of juice you get can vary based on how juicy or seedy the berries are. Expect to get about 4 cups of juice from 3½ quarts of raspberries, but it’s fine to scale the syrup ingredients proportionally if you get slightly more or less.
Black Raspberry Option: Black raspberries can be used in place of red raspberries for a deeper, earthier flavor. They’re usually drier and seedier, so you may need more fruit to get the same juice yield.
Foam Removal: Skimming the foam after simmering helps create a smooth, clear syrup. It’s not strictly necessary, but it improves the finished appearance.
Serving Ideas: Try this syrup over pancakes, waffles, ice cream, or pound cake. It also makes a delicious addition to lemonade, sparkling water, or cocktails.
Storage: Once opened, store the syrup in the refrigerator and use within 3–4 weeks. Properly canned jars will keep at room temperature for up to 18 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Syrup Canning Recipes
Fruit syrups are one of the easiest and most versatile preserves to make. They’re perfect for breakfasts, desserts, and drinks—and they can be canned for long-term storage. Try these delicious syrup canning recipes:
- Strawberry Syrup – Sweet and fruity with a classic summer flavor, perfect for shortcakes and pancakes.
- Blueberry Syrup – Dark, rich, and slightly tart, this syrup pairs well with waffles or vanilla ice cream.
- Blackberry Syrup – A bold, tangy syrup made from juicy blackberries—excellent in cocktails or over cheesecake.
- Peach Syrup – Smooth and mellow with just the right balance of sweetness—perfect for glazing cakes or stirring into tea.
These syrup recipes make great use of seasonal fruit and are a delicious way to fill your canning shelves.
Raspberry Canning Recipes
Raspberries are one of the most flavorful berries to preserve, and they’re incredibly versatile in canning recipes. Here are some great ways to put up a raspberry harvest:
- Raspberry Jam – A classic preserve with a bright, tangy flavor and soft set—perfect for toast or thumbprint cookies.
- Raspberry Jelly – Smooth and seedless, this jelly is ideal for those who love raspberry flavor but not the seeds.
- Raspberry Lemonade Concentrate – A refreshing way to preserve raspberries for summer drinks—just add water and ice.
- Raspberry Pie Filling – A thick, canning-safe filling for pies, crisps, and cobblers made year-round.
Whether you have cultivated raspberries or wild ones, these recipes will help you enjoy their flavor long after the season ends.
