Make up a mason jar or two of this raspberry syrup, and have the taste of summer all year long!

I’ve long been making raspberry jam from the abundant raspberry bushes my parents have.  They are so generous to share the abundance with us!  This year, I wanted to try some new recipes, so I made Very Berry Coffee Cake, and this delicious Raspberry Syrup.  I had this idea of pouring raspberry syrup over our homemade waffles or pancakes, or maybe even over vanilla ice cream. Yum!

I had a bit of a hard time finding a raspberry syrup recipe that didn’t have seeds in it.  But I really wanted it seedless for some reason (what can I say- when I get something in my mind, it needs to turn out the way I envisioned it!).

So here’s what I came up with when I combined about 100 different recipes, trying to figure this out.

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Raspberry Syrup

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Ingredients

• Fresh Raspberries, rinsed
• Sugar
• Canning jars, lids, and rings

Instructions

1. You can use as many raspberries as you would like to. Obviously, the more you use, the bigger batch of syrup you will get (duh, right?).
2. Heat your canning jars and lids in hot water.
3. Cook the raspberries in a saucepan over medium high heat until they come to a boil, stirring occasionally.
4. If you want the raspberries without seeds, strain them using cheesecloth and a strainer over a large measuring cup or bowl.
5. Measure the cooked raspberries, and then return them to the saucepan.
6. Add an equal amount of sugar as there were raspberries. (So for 4 cups of raspberries, stir in 4 cups of sugar).
7. Stir well and bring back to a full rolling boil, stirring often.
8. Remove from heat.
9. Ladle into jars, place on hot lids and screw on rings.
10. Turn jars upside down to process. Leave them upside down for 15 minutes.
11. Then turn right side up and allow to cool.
12. The lids should pop as they cool so you know they sealed.

This Raspberry Syrup turned out delicious!  It was sweet and fruity, and it was delicious on our pancakes (we had pancakes for dinner that night, just so I could try out the raspberry syrup!).  I also had some over chocolate ice cream, and oh my goodness- yum!

I used some more of the raspberry harvest to make these Raspberry Chocolate Chip Muffins!

Do you like fruit syrups?  If so, you’re going to love this Fresh Strawberry Syrup recipe!
What is your favorite homemade syrup, and how do you like to use them?

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