Thursday, May 27, 2010

Raspberry Syrup

I went to Costco this week to stock up on fruit. While I was there, I noticed that raspberries were only $3.00 for a two pack. They were huge. I went home and Matt started eating them out of the carton. He said "Try one of these, they taste like they were picked fresh off a bush!" He was right. They were incredible -- like the Bear Lake raspberries we buy from roadside stands in August. So I ran right back to Costo and box six cartons. I decided I would make raspberry syrup right there on the spot. I'm telling you. If you make this, you will never go back to store bought syrup again. You can also use this recipe to make blueberry, blackberry, syrup too. Try experimenting by adding some lemon balm, mint, lavender or other herbs to your fruit as you cook it. It adds a hint of flavor that tastes really great.

And remember, this syrup isn't just for pancakes, you can use it on ice cream or as a dessert topping too.

6 - 24 oz. packages of fresh raspberries (about 18 cups)
4 cups sugar (approximately)
1 1/2 pints corn syrup (That's 1 1/2 bottles).
juice of 3 lemons
1/4 teaspoon salt
1 tablespoon butter
cheese cloth
12 -1/2 pint canning jars with lids and seals that have been sterilized in the dish washer just prior to canning.


Line a large bowl with cheese cloth and set aside.
Wash the raspberries and place them in a large stock pot over high heat. Cook over high heat, stirring occasionally until the raspberries break down, about 5 minutes. Let cool.
Pour the raspberries into the prepared bowl, then gather up the corners of the cheese cloth and squeeze until all the juice has been extracted into the bowl. Discard the cheesecloth with the seeds and pulp.
Measure the juice then combine it with an equal amount of sugar, the salt and the corn syrup in a non aluminum saucepan. Bring to a boil. Add the butter. Boil for 5 minutes. (Make sure to reduce the heat so your syrup does not boil over.)
Remove from the heat, and ladle into prepared jars. Skim off the foam with a tablespoon and wipe off the rim of each jar with a wet paper towel. Seal each jar with a lid and ring and place into a prepared water bath making sure that the boiling water covers the top of each jar. Process for ten minutes.
This recipe yields about 12 half pints.
(Note: If you want to add fresh herbs to this recipe. Add about 3 tablespoons at the beginning when you cook down the fruit.) If you add spices, like cinnamon or nutmeg, add that when you add the butter and salt.)