Raspberry Syrup
This raspberry syrup is bursting with the sweet-tart flavor of fresh or frozen raspberries, balanced with just a touch of lemon. It’s perfect for drizzling over pancakes, stirring into drinks, or pouring over desserts—and it cans beautifully for shelf-stable storage. With no need for pectin or gel testing, it’s an easy and delicious way to preserve the season.
Servings: 64 servings, 4 half pint jars
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
Using Frozen Berries: Frozen raspberries work just as well as fresh for this recipe. You’ll need about four 16-ounce bags to yield enough juice for one batch of syrup. There’s no need to thaw them first—just crush slightly and proceed with the juice extraction.
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.
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
Calories: 83kcal | Carbohydrates: 21g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 106mg | Fiber: 3g | Sugar: 16g | Vitamin A: 17IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 0.5mg