Total Time
Prep 15 mins
Cook 15 mins

Posted in response to a request, this comes from BH & G, Home Canning & Freezing! Use this recipe for any soft berry, except strawberries & make the syrup to match your own tastes. The quantity specified here is for 1 quart (increase as required) and the times are estimates.


  1. Use 1 cup sugar for VERY LIGHT SYRUP; 2 cups sugar for LIGHT SYRUP; 3 cups sugar for MEDIUM SYRUP; 4 3/4 cups sugar for HEAVY SYRUP.
  2. Boil sugar& water together for 5 minutes& skim, if necessary; keep hot but not boiling.
  3. Wash fruit, drain& fill hot steile jars, leaving 1/2 inch headspace.
  4. Bring syrup to a full boil& cover berries with syrup, leaving 1/2 inch headspace.
  5. Remove any trapped air bubbles (I use a chopstick to do this)& adjust lids.
  6. Process in a boiling water bath, 10 minutes for pints or 15 minutes for quarts.


Most Helpful

My paternal grandmother used to can two things that caused considerable trouble for my family. Fresh cherries & fresh raspberries. The trouble was that whenever we visited dad wanted cherries & I wanted raspberries and gramma would only allow one jar to be opened at a time. We took turns every year but we always argued over who's turn it was! :D Gramma's been gone for a lot of years & now so is dad. So basically, I can have all the raspberries I want, IF I could figure out how to make them! ;) I decided to learn how to can and this was my first attempt at a fresh fruit and I can't wait to open one & see if they taste like gramma's or not. I don't see why not, but they don't look quite as dark as hers did. I used the sugar amount noted for light syrup & I canned 3 pint jars. Thanks for sharing this recipe, CountryLady! I'm sure I'll be making it again & again! :)

**Tinkerbell** May 31, 2010

If using a pressure cooker, then low pressure (5lb) for 1 minute.

Tina and Dave June 28, 2010

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