When you have an overabundance of fresh raspberries, one way to preserve the harvest is to make and can raspberry sauce, also known as syrup, for later use. Raspberry sauce can be used as a topping for ice cream, cheesecake or any other as a condiment for crepes or pancakes. While canning the sauce takes a bit of time, the results are worth the work and time.
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Fill a boiling water bath canner half full of water. Place the canning jars in the water to boil and sterilize. Set the canner on a rear burner of your stove and bring the water to a boil over medium heat.
Place the canning lids in a small saucepan and cover with water. Bring to a boil and then turn off the heat.
Place the raspberries in a stockpot and heat over medium heat. Use a potato masher to crush the berries as they come to a boil. Cook for 5 to 10 minutes or until the berries are soft and mashed.
Strain the raspberry juice through a jelly bag, allowing the juice to collect in a large bowl beneath the bag.
Pour the juice back into the stockpot and add the sugar. Bring the mixture back to a boil and allow to cook for one minute. Remove from the heat. Use a slotted spoon to remove any foam from the raspberry sauce.
Use the canning tongs to remove the jars from the boiling water. Allow the water inside the jars to return to the pot.
Place a canning funnel in the first jar. Ladle the sauce into the jar leaving 1/4 inch headspace at the top of the jar.
Place a canning lid on the jar and secure in place with a ring. Repeat with the remaining jars.
Place the jars back into the boiling water bath canner. Allow the water to return to a boil and process the jars for 10 minutes.
Remove the jars, using the canning tongs, from the canner at the end of the processing time and allow them to cool.