Ingredients

3 ½ lbs fresh raspberries (about 12 cups, 1.5 kg)
2 cups water (475 ml)
3 cups granulated sugar (600 grams)
1 cinnamon stick
½ teaspoon fresh grated nutmeg or ground nutmeg
5 whole cloves

Instructions

1.In a large heavy-bottomed pot, bring the raspberries, water, and sugar to a boil. Stir to dissolve sugar. Cook 5-7 minutes until berries are tender and begin falling apart.
2.Using a food processor or blender, puree raspberry mixture until smooth, working in small batches as necessary. Pass raspberry puree through a colander lined with cheesecloth, pressing on solids to extract as much liquid as possible.
3.Return strained raspberry juice to the large pot and add cinnamon stick, nutmeg and cloves. Bring to a boil and cook for 20-30 minutes until reduced and thickened. It should be the consistency of warm maple syrup. Use a spoon to remove cinnamon stick and cloves.
4.Ladle raspberry syrup into 5 sterilized half-pint jars, leaving ¼-inch headspace. Wipe rims clean and cover with sterilized lids and rings. Process in a water bath for 5 minutes. Remove from water bath and let cool to room temperature. Ensure lids are sealed (the center of each lid should not bounce back when pressed) and store in a cool dark place like a pantry for up to 1 year. Once opened, store in the fridge and use within a few weeks.
5.NOTES For help with canning basics, check out my post on home canning tips and resources.
6.You can also bypass canning this recipe, and instead store the syrup in an airtight container in the fridge for up to several weeks.

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