Raspberry jam and syrup

On Monday, I plan to take my kids and go berrying. There is a great little farm up north of here where you can pick all kinds of berries when they are in season, and now is the season for fall raspberries. I have heard that the warm summer is making the berries go fast, so if you were planning to wait until late September, you may want to rethink that strategy. In any case, when we get the berries home, I plan to have at least a couple of gallons of them. Here’s what I’ll do with them:

First, I’ll make raspberry jam. If you use the standard package of Certa or Sure-jell (which are brand names of pectin), the recipe/instructions are right there, but here it is in a nutshell: put 5 c. of raspberries (pick through them and remove any leaves, stems, bugs, etc.) in a stock pot over a medium to high burner (you can set it higher if you have a gas stove–if you’re on electric burners, play it safe and set it lower). Stir continuously until the fruit is boiling. Add the package of pectin and stir in. Allow to come back to a boil. Add 7 c. of sugar quickly, stirring in as you pour. Keep stirring until it comes to a full rolling boil (that doesn’t subside when you stir). Stir for another minute, then remove from heat. Pour into clean canning jars, put lids and rings on, and turn upside down for 15 minutes. The turn right side up and allow to cool on a wire rack, towel, or paper bag. You will hear the lids pop as they seal. This recipe usually yields me about 6 pint jars, or 12 or so half-pints–I like to use the half-pints better, because then I have a lot of jars and can give some away as Christmas presents or hostess gifts.

For my next batch, I’ll make raspberry syrup–you’ve seen me make peach syrup already, and the method is just the same here. Use equal parts raspberries and sugar. First allow the fruit to boil, then add the sugar and stir it in. Let it come back to full rolling boil, then remove from heat and put into jars and do the upside down sterilize-the-lid thing for 15 minutes. Let cool for several hours. (Notice that the only thing different between jam and syrup is the pectin. And I should note–if you have very acidic fruit–like early blueberries, or tart currants, you may still end up with jam, even without the pectin.)

And finally, I’ll make something wonderful that I discovered last year, which deserves its very own post–Framboise, a raspberry liqueur made with raspberries and (in this case) vodka. I also use the raspberries from that recipe, after they’ve steeped in the vodka for 2 months, to make my own invention, Wizbang Syrup. Just wait–it’s unbelievable!


15 thoughts on “Raspberry jam and syrup

  1. I just read your rasberry post and LOVE the idea of the different syrups. So needless to say guess what I am going to be doing…


  2. Hi Kate, You can do this same syrup method with any of the berries–although you want to probably mix black currents with some other sweeter fruit, because they are SOOO tart. I just did a batch of syrup the other night using peaches and blueberries together–and it’s gorgeous! I’m planning to try this with apples next month, too–I’m thinking apple syrup would be a fun and unusual thing–although it will probably be more like apple preserves than syrup. Let me know how yours comes out.

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  4. Laura, I used something like your cordial recipe for apricot cordial..vodka, sugar and dried apricots (the big Turkish ones). After they have soaked and made a wonderful drink you can dip the apricots in dipping chocolate about halfway. They look pretty and are delicious. I give them out for the holidays.
    Have fun picking with your boys.
    Love, Aunt Joan

  5. Since I do not know how you made peach syrup, I would like a complete raspberry syrup recipe that will be canned. Thanks

    • I have a large raspberry patch which produces many raspberries and would like to make raspberry syrup for Christmas gifts. I need a recipe that is yummy and easy to make. Also, I have purchased glass syrup bottles that have a lid that screws on. How do I seal the syrup so that it will last several months without being refrigerated. (like from Aug until Jan.) with a screw on lid?

      • Well Tamara, we think this recipe is yummy and easy, and should help you with your questions of how to seal the lids. Please feel free to come back with more questions after you’ve read the recipe. I did just notice that you are asking about how to use plain screw on lids. If you use these, you will not be able to put the bottles in a hot water bath, so you will not be able to store the syrup unrefrigerated. We recommend using a canning jar that has been designed for use in the hot water bath.

  6. I need a complete raspberry syrup recipe for canning. And how long will a canned 1/2 pint jar of raspberry syrup last? Thanks for your help.

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  8. Please tell me how you make the Black rasberry syrup without the seeds?? I put washed berries into a pot with enough water to keep them from burning and heat them until soft and mushie. Then strain through 5 layers of cheese cloth to remove seeds. Then add suger and bring to a boil and process. Help

    • Bill, I’m not clear what you’re asking. It sounds like you’re straining the seeds out with the cheesecloth. Is that not working for you? In that case, you might want to use an unbleached tea towel or some unbleached muslin that is a tighter weave than the cheesecloth. You can also add the sugar to the berries before you strain them. That works too.


    • The way I like to remove seeds is to freeze the berries first. Then when I am ready to make syrup, just thaw the berries, the juice will run freely leaving the seeds and pulp. Of course I do not thaw them all the way. This allows me to be able to control when I have the time to work on them and on a day that is less hot outside.

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  10. so with the vodka you just let the berrys sit for a bit strain and enjoy, is that right, Thanks so much I am a new fan of yours!

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