Raspberries grow wild in my timber, and making raspberry syrup is one way to enjoy our foraged food all year. In addition to topping pancakes, french toast, and ice cream, you can add your own raspberry syrup to iced tea, lemonade, coffee, or adult beverages.
Better Than Store-Bought
Canned syrups and jams make great Christmas gifts, especially when everyone knows that it came from your own harvest! Canned Amish and specialty foods often sell for $5 for the small 4 ounce jelly jars, up to $40 for large 32 ounce quart jars. So don’t undervalue your hard work.
Raspberry Syrup Ingredients:
Red raspberries: Studies have shown that consuming red raspberries regularly decreases oxidative stress. Oxidative stress can cause chronic diseases like cardiovascular disease, diabetes, Alzheimers, arthritis, cancer, etc. One study showed that 1 month of red raspberry consumption decreased arthritis, evidenced by reduced inflammation and bone resorption. Another study showed that ellagitannins treatment (the tannin found in raspberries) decreases the measure of inflammation of gastritis.
Lemon and lemon zest: There are many health benefits to lemon and lemon zest. Lemon zest is an anti-inflammatory, anti-bacterial, anti-fungal, anti-viral, prevents tooth decay, stimulates liver detoxification, increases gastric motility, increases bile flow (preventing gallstones), increases HDL cholesterol, lowers LDL cholesterol, and lowers stimulation of pain receptors.
Raspberry Syrup Instructions:
- Boil the fresh raspberries and lemon zest for a few minutes in a small saucepan with a couple of cups of water, then drain the juice using a fine mesh strainer (Amazon Affiliate Link), and drain for at least an hour while setting up the canner. The fresh fruit will break down while boiling, and will release the natural fruit flavor, natural pectin, and other health benefits. The strained juice is what we will use to make the simple raspberry syrup.
- Set up your canning supplies. Water bath canning (Amazon Affiliate Link) is the preferred method for this syrup, so you can get the canner filled with water and heating up, ensure the jars are cleaned and sterilized, and gather lids and rings.
- Dissolve sugar in the remaining boiling water, cooking and stirring until temperature reaches 230°F. Add the raspberry lemon juice, and boil for a few more minutes. Remove from heat and add lemon juice (to ensure proper pH for canning). Ladle into canning jars (Amazon Affiliate Link), clean the rim, and apply the lid and band fingertight.
- Process in water bath canner and process for 10 minutes for both pints and half pints. Remove from canner and place on a towel on the counter for 24 hours undisturbed. After 24 hours, remove the bands and check the seals. Refrigerate unsealed syrup for use first.
If you’ve enjoyed this recipe, please rate and comment below and check out our Homemade Maple Syrup Recipe, Homemade Strawberry Moonshine Recipe, Homemade Blackberry Moonshine Recipe, Homemade Mulberry Moonshine Recipe, Homemade Peach Brandy Recipe, Homemade Pear Moonshine Recipe!
Homemade Raspberry Syrup Recipe
- 1 Water Bath Canner
- 6 half pint mason jars
- 8 cups fresh raspberries
- 6 cups water divided
- 1 Tbsp lemon zest
- 3 cups sugar
- 2 Tbsp lemon juice
- Boil raspberries, 2 cups of water and lemon zest in a large saucepan for 5 minutes.8 cups fresh raspberries, 1 Tbsp lemon zest, 6 cups water
- Strain berries and zest through a fine mesh strainer, keeping juice.
- While berries are straining, prep jars, lids, and water bath canner.
- Dissolve sugar in the remaining 4 cups of water and boil to 230°F.3 cups sugar, 6 cups water
- Add berry juice to boiling sugar water and boil for an additional 5 minutes.
- Remove from heat and add lemon juice.
- Ladle into jars, leaving at least 1/4" of headspace. Clean brim, apply lids and bands fingertight.
- Water bath can half pints and pints for 10 minutes.