Canned Raspberries

READY IN: 30mins
Recipe by CountryLady

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.

Top Review by **Tinkerbell**

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! :)

Ingredients Nutrition

Directions

  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.

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