Spiced Raspberry Syrup
Recipe GLPR3d909dba8fe107
A vibrant, luscious syrup made from fresh raspberries blended with warm spices of cinnamon and nutmeg. Perfect for drizzling over desserts, pancakes, yogurt, or stirring into beverages. This homemade syrup is processed and shelf-stable for up to a year, making it an ideal gift or pantry staple.
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Ingredients
12 cups Fresh raspberries
3 cups Granulated sugar
2 cups Water
1 Cinnamon stick
½ teaspoon Ground nutmeg
Directions
In a large heavy-bottomed pot, combine the fresh raspberries, water, and granulated sugar. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to help the sugar dissolve completely. Let the berries cook for 5 to 7 minutes until they become very soft, begin to break down, and release their juices.
Carefully transfer the hot raspberry mixture to a food processor or blender in small batches and puree until completely smooth. Work in batches to avoid overfilling the processor.
Set a colander over a large bowl and line it with several layers of clean cheesecloth. Pour the pureed raspberry mixture through the cheesecloth, then gather the corners of the cloth and press gently on the solids to extract as much liquid as possible. You should extract the clear, strained raspberry juice.
Return the strained raspberry juice to the large pot and add the cinnamon stick and ground nutmeg. Bring the mixture to a boil over medium-high heat, then reduce to a gentle boil. Cook uncovered for 20 to 30 minutes, stirring occasionally, until the syrup noticeably reduces and thickens to a consistency similar to warm maple syrup.
Remove the pot from heat and use a slotted spoon or tongs to carefully remove and discard the cinnamon stick.
Carefully ladle the hot raspberry syrup into 5 sterilized half-pint canning jars, leaving exactly 1/4 inch of headspace at the top of each jar. Wipe the jar rims clean with a damp cloth to remove any syrup residue.
Cover each jar with a sterilized lid and screw band, tightening gently until finger-tight. Place the filled jars on a rack in a large pot filled with simmering water such that the jars are covered by about 1 inch of water. Bring the water to a rolling boil and maintain the boil for 5 minutes to process and seal the jars.
Carefully remove the jars from the boiling water bath using a jar lifter and place them upright on a clean towel at room temperature. Allow them to cool completely (about 12 hours). Once fully cooled, press down gently on the center of each lid—if it does not spring back, the jar is properly sealed.
Store the sealed jars in a cool, dark place such as a pantry for up to 1 year. Once a jar is opened, transfer it to the refrigerator and use within a few weeks.
