Whole raspberries in a light syrup for canning- enjoy a bit of summer in the dead of winter!
- 8–10 pints fresh raspberries, gently rinsed with cold water and picked through to remove any leaves or moldy raspberries
- 2 1/2 cups sugar
- 6 cups water
- Prepare canner, 6 pint size jars and lids.
- Make the hot syrup but placing sugar and water in a large sauce pan. Bring to a boil over medium heat and then turn heat to low and keep syrup at a bare simmer.
- Add 1/2 cup of syrup to each hot jar. Fill jar with raspberries to within a 1/2 inch from the top of the jar. Gently shake berries so that they pack a little tighter without crushing. Add additional syrup to cover berries. (My raspberries we’re smallish. I used roughly a pint and a 1/4 to fill one jar.)
- Remove air bubbles and adjust head space if necessary by adding a little more syrup. Wipe rim with a clean, wet paper towel. Center lid on jars. Screw band down and tighten to just “fingertip-tight.”
- Place jars in canner, making sure they are completely covered in water. Bring to a boil and process jars for 15 minutes. Remove canner lid, turn off heat and let jars rest for 5 minutes before removing jars to cool on a kitchen towel on your counter. Let jars sit undisturbed for 12 hours before removing the bands and storing in a cool place.
Add 5 minutes for every 3000 feet you are above 3000 feet altitude. I processed my raspberries for 30 minutes total.