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Raspberry Preserves
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Description
This is an easy and tasty way to store all of those raspberries you have been picking this summer! These preserves are great on ice cream, pie, with whipping cream, pancakes, and so much more!
Ingredients
- 9 cups Water
- 4-½ cups Sugar
- 2 gallons, 1 cup, 13 tablespoons, 1-¼ pinches Fresh Raspberries
Preparation
1. Sterilize your jars and your lids/sealers. You will need 12 500ml jars for canning. Preheat your oven to 350F.
2. Make a simple syrup by combining the water and the sugar in a saucepan and bring it to a boil so that all of the sugar dissolves. Set the simple syrup aside.
3. Wash all of your raspberries thoroughly and fill up your jars, leaving about 1 inch of space at the top. 8 liters of raspberries is about 2 full ice cream pails worth of fruit.
4. Pour the simple syrup into each jar, again leaving 1 inch of space at the top (we had a couple cups of simple syrup left over).
5. Carefully place the lids and sealers on top of the jars and close tightly.
6. Place your jars in a couple of shallow pans or rectangular casserole dishes that have about 1 inch of water in each of them, and then place the dishes with the jars in the oven for 30 minutes.
7. Remove the pans from the oven and set the jars on a cooling rack, then wait for the ‘pop!’
Note: If some of the jars do not seal (if the top moves when you press on it), just place these ones in the fridge to eat first!
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4 Comments
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Kimmy W on 10.2.2010
This is just want I was looking for. I got a fabulous deal on raspberries and wanted to do more then just freeze them. Thanks so much for posting.
Jenn on 9.18.2010
Actually, per the Ball canning website, fruits and tomatoes are naturally acidic and do not need an added acid.
hailey@nakedcupcakes on 8.25.2010
Hi! This is the first time i have personally made these, but my fiance’s grandmother has been making them this way forever, and she has never had a problem with bacteria to date. If it is a concern, i am sure you can add some form of acid and the sweetness will definitely cancel it out to make these just as enjoyable
hisirishgem on 8.15.2010
Hi There!
The only thing I’d be concerned about is the fact there’s no Acid added when canning the berries. Usually bacteria thrives on sugar, so something like lemon, lime or vinegar which add enough acid to kill bacteria such as botchulism may need to be used for long term storing.
I would think that without acid, you’d have to use a pressure canner which could fully cook the berries.
I’m assuming you’ve canned these before and thought I’d ask you if there truely needs to be acid. It sounds like you haven’t needed it and have had no problem with bacteria??