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A clear glass pitcher filled with deep red raspberry syrup sits on a white kitchen counter. Fresh raspberries are scattered around, with a white bowl full of berries and a folded tea towel nearby, all set in a bright, modern kitchen.
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Raspberry Syrup Canning Recipe

A step-by-step guide to making, water bath, or steam canning Ball Canning's Raspberry Syrup Recipe. This recipe can be found in The All New Ball Book of Canning and Preserving.
Prep Time2 hours 20 minutes
Cook Time40 minutes
Water Bath or Steam Canning Time10 minutes
Total Time3 hours 10 minutes
Course: Breakfast
Cuisine: American
Keyword: Canning, Raspberries, Raspberry Syrup, Steam Canning, Syrup, Water Bath Canning
Servings: 4 Pint Jars

Equipment

Ingredients

Instructions

  • Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
  • Rinse raspberries under cool water. Sort your raspberries to ensure you have the best raspberries for your syrup.
  • Combine the raspberries and 2 cups of water in a large stainless steel pot or enameled Dutch oven. Bring the mixture to a simmer over medium-low heat.
  • Cook, uncovered, for 20 minutes, stirring occasionally. (Do not bring to a boil.)
  • Set a strainer lined with 2 layers of dampened cheesecloth or a jelly bag over a large bowl.
  • Transfer the raspberry mixture to the strainer. Allow the raspberry juice to drip, undisturbed, for at least 2 hours. You need to extract 4 1/2 cups of raspberry juice. (Do not press or squeeze the mixture as this will lead to a cloudy syrup.)
  • Alternate: I have also used a Steam Juicer to juice my raspberries for this recipe. If you have a Steam Juicer, this allows you to get nice, clear juice with less sediment. Just make sure to extract 4 1/2 cups of raspberry juice.
  • Discard the solids and rinse your pot.
  • Prepare your canner
    Using Water Bath Canner: 
    Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your pint jars or quart jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
    Using a Steam Canner: 
    Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint jars or quart jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
  • Combine the raspberry juice, sugar, light corn syrup, and bottled lemon juice in a large stainless steel pot or enameled Dutch oven. Stir to dissolve the sugar.
  • Bring to a full rolling boil over medium-high heat. Boil hard for 1 minute.
  • Once you have hot jars and hot syrup
    Water Bath Canner:
    Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
    Steam Canner:
    Remove the steam canner lid and remove your jars one at a time using your jar lifter.
  • Using the ladle and funnel. Ladle hot syrup into hot jars, leaving 1/2 inch headspace. Use your headspace measurer to verify space. Remove any air bubbles with your de-bubbler and adjust the headspace, if necessary, by adding more syrup.
  • Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
  • Place the jar in the canner using your jar lifter. Repeat until all raspberry syrup is used.
  • Processing
    Water Bath Canner:
    Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
    If your water is not boiling start your processing time when the water is boiling. Process pint jars for 10 minutes. Make sure to adjust your time for altitude.
    Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
    Leave the jars in the water for 5 minutes.
    Steam Canner:
    Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. 
    Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".
    Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
    The processing times for steam canning are the same as for water bath canning. Process pint jars for 10 minutes.
    Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
    When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
    Carefully remove the lid by tilting it away from you to avoid steam burns.
  • Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
  • Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Notes

This recipe can be found in The All New Ball Book of Canning and Preserving.