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Canned Raspberry Syrup Recipe

Canned Raspberry Syrup Recipe

Learn how to make raspberry syrup for canning with just 4 ingredients. This easy homemade raspberry syrup recipe is perfect for preserving summer flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Syrup
Cuisine American
Servings 4 People
Calories 45 kcal

Ingredients
  

  • 4 Cups Fresh Raspberries
  • 2 ½ Granulated Sugar
  • 3/4 Cup Water
  • 2 Tbsp Bottled Lemon Juice

Instructions
 

  • Sterilize jars using boiling water or dishwasher; keep them hot until filled.
  • Simmer raspberries and water in a pan for 10–12 minutes, mashing them gently.
  • Strain the mixture through cheesecloth or a fine mesh strainer to extract juice.
  • Combine juice, sugar, and lemon juice in a pan. Heat gently until sugar dissolves, then boil for 1–2 minutes.
  • Ladle hot syrup into jars, leaving ¼-inch headspace. Wipe rims, apply lids, and tighten bands.
  • Process in a water bath canner for 10 minutes (longer if over 1,000 ft elevation).
  • Cool on towel-lined counter for 12–24 hours. Check seals before storing.

Nutrition

Calories: 45kcal
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