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Homemade Raspberry Syrup Recipe

Miss those sweet, store-bought berry syrups? So did we, until we read the labels. Our raspberry syrup flips the script: real raspberries, vanilla, sugar and cinnamon. No corn syrup, no red dye, no “natural flavor” mysteries. Just pure, fruity goodness for pancakes, yogurt, or cocktails. Enjoy the syrup you can feel good about.
Prep Time10 minutes
Cook Time14 minutes
Idle Cook1 day
Course: Syrup
Keyword: creative preserve recipe, Homemade Raspberry Syrup, homemade raspberry syrup recipe, raspberry preserve, raspberry syrup, raspberry syrup for pancakes recipe, raspberry syrup with cinnamon, raspberry syrup with spices, raspberry syrup with vanilla, small batch preserve, unique preserve recipe, unusual preserve recipe
Servings: 4 x half-pint (8 oz. = 250 ml.) mason jars

Ingredients

  • 3 lbs. raspberries fresh or thawed from frozen (1400g)
  • 4 cups sugar 800 grams
  • 1 cinnamon stick
  • 1 vanilla pod scraped or substitute with 1tsp. vanilla extract

Instructions

  • Combine raspberries and sugar in a wide, heavy-bottomed pot.
  • Gently mash the berries with the ¼ of sugar. This helps the sugar pull out the juices.
  • Add the cinnamon stick to the pot.
  • Cover the pot and let the berries rest (macerate) for 24 hours in the fridge or a cool spot. This makes the flavor stronger and keeps the color bright.
  • After 24 hours, take the pot out and heat it over medium. Stir often until the berries break down, about 5 to 7 minutes.
  • Remove the pot from the heat. Press the mixture through a fine-mesh strainer or food mill to remove the seeds. Save the cinnamon stick.
  • Pour the strained syrup back into the pot.
  • Add the reserved cinnamon stick back to the pot.
  • Add all remaining sugar.
  • Scrape in the seeds from the vanilla pod.
  • Bring the syrup to a gentle boil over medium heat. Stir often to help the sugar dissolve.
  • Once it starts boiling, lower the heat and simmer for about 5 to 7 minutes, or until it thickens slightly (it will thicken more as it cools).
  • Skim off any foam or impurities that form on the surface of the cooking syrup.
  • Ladle the hot syrup into prepared jars, leaving about 1/4 inch of space at the top. Wipe the rims clean, add the lids, and screw on the rings until they are finger-tight. Process the jars in a canner following safe canning instructions

Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot
  Process Time at Elevations of:
Jar Size 0 - 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
1/2 Pint (8 oz, ~250 ml) 5 min 10 min 15 min