Raspberry Syrup

When I first started canning, I was really into the jams.  Just recently I’ve started to see the value of fruit syrups — on pancakes, cheesecake, in yogurt, drizzled with balsamic vinegar over a salad, added to a marinade for grilling, in coffee, in lemonade, or as an italian soda . . syrups are much more versatile than I’ve ever thought!

The fall crop of raspberries is in and I’ve already made some jam, so let’s make some syrup!  Pour 4 quarts of raspberries into a pot and bring to a simmer for 5-10 minutes.  Since you don’t add water, be sure to stir.

Press raspberries through a sieve into a large bowl.  Avoid getting the solids, but try to get as much juice as possible.

Spoon juice through a fine mesh filter — like a yogurt filter like I have, or a coffee filter or jelly bag.  Don’t squeeze this time.  You just want the juice and no solids.

For every cup of juice you get, you will add 1 cup of sugar and 1 Tablespoon of fresh lemon juice.  You’ll probably get about a cup of juice for every quart of raspberries.  So let’s assume we have about 4 cups of juice . . .

Then add 4 Tablespoons of lemon juice and 4 cups of sugar.  Yes, I know that seems like a lot of sugar, but this is a concentrated syrup, and you won’t be serving much of this at any one time  . . . it’s a condiment, not a meal.

Bring the ingredients to a boil, then reduce heat to a simmer, and simmer for about 15 minutes.  If you go too long with this, it could turn to jelly, so don’t!

Skim surface if necessary, then ladle into hot prepared jars and process in a hot water bath for 15 minutes at 5000 feet altitude (half-pints) and 10 minutes at sea level.  Add 5 minutes for pints.  This should make 6-7 half pints.

How about some with seltzer and a squeeze of lime?

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