Move on over maple syrup, there’s something else I’ll be pouring over my pancakes from now on.
A few weeks ago as I was preparing for Canning Week, I asked my facebook page which recipe they would rather see. And hands down, a berry syrup was number 1.
(But if you voted for one of the other options, don’t worry, I’ve got you covered later this week!)
So here it is, a syrup made with fresh raspberries and comfy spices like cinnamon and cloves. It’s the perfect pancake or waffle topper for late-summer or early-fall mornings. Of course, if you home-can it, you can enjoy it all year long!
A few notes about this recipe:
>> If you’re new to canning, be sure to check out my post on home canning tips and resources. It will tell you everything you need to know.
>> And if you’d rather not, you don’t have to go through all the canning steps with this recipe. You can choose instead to store it in the fridge for up to several weeks, or in the freezer for up to a few months.
>> This syrup really is best and most syrup-like if it’s passed through cheesecloth to remove all solids. Look for cheesecloth in well-stocked grocery stores or kitchen supply stores.
>> This syrup is not just for pancakes and waffles! Mix it into cocktails, spoon it over ice cream, or just drink it through a straw. Just kidding about that last part, kinda. It’s incredible!
Spiced Raspberry Syrup
- 3.5 lbs (about 12 cups, 1.5 kg) fresh raspberries
- 2 cups (475 ml) water
- 3 cups (600 grams) granulated sugar
- 1 cinnamon stick
- 1/2 teaspoon fresh grated nutmeg or ground nutmeg
- 5 whole cloves
- In a large heavy-bottomed pot, bring the raspberries, water, and sugar to a boil. Stir to dissolve sugar. Cook 5-7 minutes until berries are tender and begin falling apart.
- Using a food processor or blender, puree raspberry mixture until smooth, working in small batches as necessary. Pass raspberry puree through a colander lined with cheesecloth, pressing on solids to extract as much liquid as possible.
- Return strained raspberry juice to the large pot and add cinnamon stick, nutmeg and cloves. Bring to a boil and cook for 20-30 minutes until reduced and thickened. It should be the consistency of warm maple syrup. Use a spoon to remove cinnamon stick and cloves.
- Ladle raspberry syrup into 5 sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims clean and cover with sterilized lids and rings. Process in a water bath for 5 minutes. Remove from water bath and let cool to room temperature. Ensure lids are sealed (the center of each lid should not bounce back when pressed) and store in a cool dark place like a pantry for up to 1 year. Once opened, store in the fridge and use within a few weeks.
- For help with canning basics, check out my post on home canning tips and resources.
- You can also bypass canning this recipe, and instead store the syrup in an airtight container in the fridge for up to several weeks.
Have you tried this recipe?