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Raspberry Syrup

Source of Recipe


From "Canning and Preserving for Dummies"



List of Ingredients



• 5 cups fresh raspberries, hulled and cut in half
  
• 3 cups water
  
• 1 Tbsp grated lemon zest
  
• 2-1/2 cups sugar
  
• 3-1/2 cups corn syrup
  
• 2 Tbsp fresh lemon juice (about 1/2 a lemon)
  






Instructions



1. Place the raspberries in a 4- to 5-quart pot. Crush the berries with a potato masher. Add 1-1/2 cups of the water and the lemon zest. Bring the mixture to a boil; reduce the heat and simmer 5 minutes. Strain the hot mixture through a jelly bag or a cheesecloth-lined mesh strainer.
   
   
2. While the berries drain, prepare your canning jars and two-piece caps (lids and screw bands) according to manufacturer's instructions. Keep the jars and lids hot.
   
   
3. Place the sugar and the remaining 1-1/2 cups of water in a 4-quart saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Cook the mixture until the temperature registers 260 degrees (F) on a candy thermometer. Add the strained berries and the corn syrup and return the mixture to a boil, boiling the syrup for 4 minutes. Remove the pan from the heat and stir in the lemon juice. Skim foam, if necessary.
   
   
4. Ladle the hot syrup into the prepared jars, leaving 1/4-inch headspace. Release any air bubbles, adding more syrup as necessary to maintain the proper headspace. Wipe the jar rims; seal with the two-piece caps, hand-tightening the bands.
   
   
5. Process the filled jars in a water-bath canner for 10 minutes, timing from the point of boiling. Remove the jars from the boiling water with a jar lifter. Place them on a clean kitchen towel away from drafts. After jars cool completely, test the seals. If you find jars that haven't sealed, refrigerate them and use within 2 months.
   
   Makes 6 half-pints.
   
   






Final Comments


Substitute other berries, or a combination of berries, for different syrup flavors.