
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 |
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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