Raspberry syrup: 3 recipes at home

Raspberry syrup recipe without water

Ingredients

1. Fresh raspberry juice - 1 liter

2. Sugar - 1.25 kg

The method of preparation

1. Crush the prepared raspberries (you can use a meat grinder), filter through a double layer of cheesecloth.

2. Measure the resulting juice and add sugar in the proportion of 1.25 kg of sugar per 1 liter of juice, or in the proportion of 1 to 1 depending on the sweetness of the berry.

3. Combine everything in one saucepan and heat, add citric acid after the sugar is completely dissolved.

4. Boil well, remove the foam with a slotted spoon.

5. Filter through sterile cheesecloth, pour into sterile jars and close tightly or roll up.

Alternative recipe without water

Ingredients

1. Raspberries - 2 kg

2. Sugar - 2 kg

3. Citric acid - 8 g

Method of preparation

1. Crush the prepared raspberries (you can use a meat grinder) and filter through a double layer of cheesecloth.

2. Add sugar to the resulting juice.

3. Heat, add citric acid after sugar is completely dissolved. Boil well, remove the foam with a slotted spoon.

4. Strain through sterile cheesecloth, pour into jars, roll up and put aside in the room where you store all your preparations for the winter. The jars/bottles of raspberry syrup do not need further additional pasteurization.

Raspberry syrup recipe with water

Ingredients

1. Raspberries - 400 g

2. Water - 200 ml

3. Sugar - 450 g (if necessary)

The method of preparation

1. Put the raspberries in a saucepan and cover with cold water. Add enough water to barely cover the raspberries.

2. Bring the mixture to a gentle boil and cook the raspberries for 10 minutes, so that the berries give off their aroma, color and taste.

3. Then strain the mixture, separate the berries and gently squeeze them out. You can rub the berries through a sieve, but in this case the finished syrup will not be transparent.

4. Measure the amount of raspberry broth obtained. Put the broth back into the saucepan and add sugar. To get a thick syrup, there should be one and a half times more sugar than liquid. The recipe calls for 300 milliliters of raspberry broth, so add 450 grams of sugar.

5. Mix the ingredients and bring the mixture to a boil. Then reduce the heat and cook the syrup for 5 minutes, skimming off the foam that forms.

6. Turn off the heat and cool the syrup.

7. Pour the syrup into a sterilized, hermetically sealed container and place in the refrigerator for storage.

8. The standard shelf life of homemade raspberry syrup is 2 weeks.

Update: 04.03.2015

Category: Syrup recipes