Canned Raspberries
Capture the sweet essence of summer with this easy and delicious Canned Raspberries recipe. Perfect for preserving the delicate flavor of fresh raspberries, this recipe combines ripe berries with a simple homemade syrup of water, sugar, and a splash of fresh lemon juice for added brightness. With step-by-step instructions on sterilizing jars and creating the perfect headspace, this guide ensures your raspberries will stay fresh and vibrant for up to a year. Whether you're a canning enthusiast or a beginner looking to stock your pantry with fruity goodness, these raspberry jars are ideal for topping desserts, stirring into yogurts, or spreading over warm biscuits. Embrace the art of home canning and enjoy the taste of sun-ripened raspberries year-round!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3000 grams Fresh raspberries
- 1000 ml Water
- 500 grams Granulated sugar
- 30 ml Lemon juice (freshly squeezed)
Instructions
Sterilize six 500ml canning jars and their lids by washing them in hot, soapy water and placing them in boiling water for 10 minutes. Leave them in the hot water until ready to use.
Sort through the raspberries and discard any bruised or overly soft berries. Rinse gently under cold running water and drain carefully.
In a medium saucepan, combine the water and granulated sugar to make a light syrup. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Bring the syrup to a gentle simmer, and then remove it from the heat.
Add the lemon juice to the syrup and stir well.
Pack the raspberries into the sterilized jars carefully, leaving about 1.2 cm (1/2 inch) of headspace at the top of each jar.
Pour the hot syrup over the raspberries, ensuring the berries are fully submerged but maintaining the 1.2 cm (1/2 inch) of headspace. Use a clean spoon or small spatula to remove any air bubbles and adjust the syrup level as needed.
Wipe the rims of the jars with a clean, damp cloth and cover with the sterilized lids. Screw the bands on until just finger-tight.
Place the jars in a boiling water canner, ensuring they are fully submerged. Process the jars for 15 minutes (adjust for altitude if necessary).
Carefully remove the jars using a jar lifter and place them on a towel or cooling rack. Allow them to cool undisturbed for 12-24 hours.
Check the seals by pressing the center of each lid. If it does not flex up and down, the jar is sealed. Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and consume them within a week.
Nutrition Facts
Calories |
3472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 860.6 g | 313% | |
| Dietary Fiber | 195.2 g | 697% | |
| Total Sugars | 632.5 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 819 mg | 63% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4568 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
