Summer can’t last forever, but one can still enjoy the taste of summer all year!
Canning your raspberry harvest is great way to extend the life of this amazing tasty fruit as a dessert or as a topping.
Visit our other great raspberry recipes, Raspberry Cupcakes, Baked Raspberry Custard, Raspberry Jam, Raspberry Rice Pudding.
Ingredients
4 quarts ripe raspberries
1 1/2 Cup sugar
6 Cups water
Directions
1. Use fresh picked raspberries that are pesticide free. Clean well. I do not wash Raspberries as they absorb a great deal of water and can quickly become mushy.
2. Gently fill the quart jars with raspberries. Leave room as not to squish them in. Gently shake the jar and fill to 1 inch from the neck of the jar.
3. Bring the water and sugar to a boil. Remove from heat.
4. While still hot but not boiling pour the syrup mixture over the berries to 1/2 inch from the neck. Wipe the rim of the jar and add a new sterilized lid. Apply the screw top.
5. Place the jars into a boiling canner with 1 inch of water over the top of the lids. Process in boiling canner for 15 minutes.
6. Remove jars from the canner and allow to cool. Ensure jars are sealed. Label, date and store in a cool dark pantry.
