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Western Raspberry Syrup

Source of Recipe


The Seattle Times






List of Ingredients



• 1 generous quart raspberries
  
• 1-1/4 cups sugar
  
• 1/4 cup light corn syrup
  






Instructions



1. Crush the berries in a flat pan. Place berry pulp and whatever juice that has accumulated in a cheesecloth bag and hang to drip over a large saucepan. This will take a couple of hours. You should have 1-1/4 cups juice.
   
   
2. Combine juice with sugar and corn syrup in a large saucepan. Bring to a full rolling boil. Boil for 1 minute.
   
   
3. Remove from heat and skim off foam. Pour into clean, hot canning jars and adjust the lids. Process 10 minutes in a boiling water bath. (Start counting the time when water returns to a boil.) Cool jars on wire racks.
   
   Makes 1 pint.