Raspberry Syrup

5 from 2 votes

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.

Prep Time30

Cook Time15

Canning time10

Total Time55

Course: syrup

Cuisine: American

Keyword: raspberry canning recipes

Servings: servings, 4 half pint jars

Equipment

Ingredients

To Make Juice:

3½ quarts raspberries fresh or frozen
1 cup water for juice extraction

To Make Syrup:

4 cups raspberry juice extracted from berries
4 cups sugar
1/4 cup lemon juice optional, fresh or bottled

Instructions

Place the raspberries in a large saucepan with the water. Bring to a simmer over medium heat, crushing with a potato masher and stirring frequently. Reduce heat, cover, and simmer 5 minutes. Remove from heat, keep covered, and let sit 15 minutes to draw out the color and flavor.
Strain through a fine mesh sieve, then again through several layers of dampened cheesecloth or a jelly bag for a clear syrup. Discard the pulp and seeds. You should get about 4 cups of juice.
In a medium saucepan, combine the raspberry juice and sugar, along with the lemon juice if using. Heat over medium-high heat, stirring until the sugar dissolves. Bring to a boil, then reduce heat and simmer 5 minutes, skimming off any foam.
Ladle the hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe the rims, center the lids, and apply the bands to fingertip tight.
Process in a boiling water bath canner for 10 minutes for pints or half pints, adjusting for altitude. Let stand in the canner 5 minutes before removing.
Remove the jars to a towel-lined counter and cool for 12 to 24 hours. Check the 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 3 1/2 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.

Lemon Juice: Raspberries are high in acid, so lemon juice is optional and added for flavor, not safety. Fresh or bottled both work.

Storage: Once opened, store the syrup in the refrigerator and use within 3 to 4 weeks. Properly canned and sealed jars keep at room temperature for 12 to 18 months. Without canning, the syrup keeps in the refrigerator for several weeks or in the freezer for up to 6 months, leaving 1 inch of headspace for freezing.

Altitude Adjustments: Processing times increase at higher elevations. At 0 to 1,000 feet, process for 10 minutes. At 1,001 to 6,000 feet, process for 15 minutes. Above 6,000 feet, process for 20 minutes.

Nutrition