Raspberry Syrup The Sequal


Hold on tight I took the original Black Raspberry Syrup recipe posted by Food in Jars and modified it. Now that I got a hold of more red raspberries, I modified it again!


3Cups of berries

1/2 cup water

1 cup sugar

1 vanilla bean

I put my jars lids and rings into a large pot add water till all are covered and turn it on high. When it just starts to simmer I turn the heat down low enough to avoid boiling but keep the water simmering. Then I make my syrup.

Put the berries into the blender and really puree them well. Then  strain the mixture through a sieve to get out the seeds. This is the part that takes the longest. I just put on a podcast and mashed away until I can’t get any more juice/fine pulp through the sieve.

Pour the pureed/strained berries into a pot, add 1/2 cup of water and 1 cup of sugar and one cut open and scraped vanilla bean.

Boil for 5 minutes. It is supposed to be runny, not thick like jam or anything.

Remove vanilla bean with a fork.

Remove jars from simmering water with tongs and pour syrup into clean, hot canning jars.

Add lids and rings, boil in a hot waterbath for 10 min.

I love that the vanilla cuts down the tartness of the berries just a smidge. Uses for this syrup have turned out to be endless.

Heat and pour over waffels, crepes, pancakes or icecream

Add to lemon water, sparkling water.

Add 1 tablespoon to a bowl of oatmeal.

Add 1/4 cup to pudding, cake mix or brownie mix.

I love adding 1 tsp of this syrup and squeezing half a lemon into my waterbottle before biking to the beach. Super refreshing and it helps me drink more water!


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