Canned Raspberries Recette

Preserve the sweet taste of summer with this easy canned raspberry recipe! Adapted from a classic home canning guide, this recipe is perfect for all soft berries (except strawberries). Customize the sweetness to your liking by adjusting the sugar syrup. This recipe makes 1 quart, easily scalable for your canning needs. Get ready to enjoy delicious homemade raspberry goodness year-round!

Préparation 20 min

Cuisson 30 min

Calories 774 kcal

Protéines 0g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Canned Raspberries

Water (equal parts sugar by volume, adjust for desired syrup consistency)
1-4 ¾ cups granulated sugar (depending on desired sweetness)
Berries

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Canned Raspberries? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Canned Raspberries

Prepare your syrup: Combine water and sugar in a saucepan. Use 1 cup sugar for very light syrup, 2 cups for light, 3 cups for medium, or 4 ¾ cups for heavy syrup. (Adjust water accordingly to achieve desired consistency; a good starting point is equal parts sugar and water by volume).
Boil the syrup: Bring the sugar and water mixture to a rolling boil for 5 minutes. Skim off any foam or impurities that rise to the surface.
Prepare the raspberries: Gently wash 4 cups of fresh raspberries and drain them thoroughly.
Fill the jars: Pack the washed raspberries into hot, sterilized pint or quart jars, leaving ½ inch of headspace at the top.
Add the hot syrup: Carefully pour the hot (but not boiling) syrup over the raspberries, leaving ½ inch of headspace.
Remove air bubbles: Use a non-metallic utensil to gently remove any air bubbles trapped in the jars. Wipe the rims clean.
Seal the jars: Place lids and rings on the jars, tightening them fingertip-tight.
Process in a boiling water bath: Carefully lower the jars into a boiling water bath, ensuring they are fully submerged by at least 1 inch of water. Process pints for 10 minutes and quarts for 15 minutes. Start timing once the water returns to a rolling boil.
Cool and check seals: Remove the jars from the water bath and let them cool completely. You should hear a satisfying 'pop' sound as the jars seal. Check to ensure all jars have sealed properly.