Ingredients for Canned Raspberries
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How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
799g
Fat
0g
Carbs
66g
