Monday, September 19, 2011

Raspberry Syrup

We have raspberry plants in our yard.  Every other day I go out and pick a big cup full.

What do I do with that many raspberries?  Well mostly I freeze them. It's the easiest thing to do, just wash and stick in a freezer bag.  We use them for smoothies or muffins.

But last year I decided to make some Raspberry Syrup and it was soooo good that I had to make it again this year.

I used this recipe from my Ball Blue Book of Preserving - except I substituted raspberries for the strawberries. (I have made it with strawberries too and it's delicious)

 First wash your berries.  

 Then place them in your pot with half of the water.

Bring to a boil for five minutes. This is what it should look like.

Then strain through cheese cloth or jelly bag.

 You will end up with just the juice.

 Bring the rest of your water and sugar to a boil and bring to 260.  Then add the juice and corn syrup. Boil 5 min.

Skim off any foam and ladle into jars.

 Place lids on top and place in boiling water canner. Bring to a boil and process 10 minutes. (Adjust for altitude)

 When ready to eat pour a pint into a pan and add 2 Tbsp. cornstarch. Bring to a boil.  (This step is not necessary but it makes it thicker.  DO NOT add the cornstarch before canning.)

Pour over your favorite waffles or pancakes. Delicious!!



  1. Why do you not add the cornstarch to after? If I do at it before, what will happen? I've seen recipes with it in before canning.

    1. Cornstarch is not recommended to be used in canning since in breaks down during the canning process. Since it thickens the syrup, it can also prevent it heating thoroughly in the middle.