Raspberry Syrup

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

3 cups raspberry juice, from frozen or fresh raspberries
1 Tbsp. lemon juice, bottled
4½ cup sugar

Prepare the 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.

Add sugar. Bring to a boil. Then reduce heat and to a low boil. Cook the mixture down until it is thick like syrup about 10 minutes. Remove from heat. Skim foam, if necessary.

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 ¼" 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.

Makes 2 pints.

Cook's Notes:

Serve with;

Pancakes
Waffles
French toast
Ice cream
Drinks
Cocktails
Over yogurt

Altitude adjustment:

0-1000 feet – 10 minutes
1000-3000 feet – 15 minutes
3000-6000 feet – 20 minutes
above 6000 feet – 25 minutes