Preserving Raspberries: Jam, Syrup & Juice
Preserving Raspberries – Summer in a Jar
Raspberries are delicate: they start to get crushed almost as soon as you pick them. The solution: process them right away or freeze them. With the right method, the flavor stays fully intact.
Raspberry Jam
Ingredients (makes about 6 jars of 200 ml):
- 1 kg raspberries (fresh or thawed)
- 500 g 2:1 jam sugar (jam-setting sugar)
- Juice of half a lemon
Steps:
- Lightly crush the raspberries in a pot.
- Stir in the jam sugar and lemon juice, let sit for 30 min.
- Bring to a boil while stirring, boil at a rolling boil for 4 minutes.
- Setting test: drop a bit onto a cold plate – if it wrinkles/sets, it's ready.
- Fill into jars rinsed with hot water, seal immediately, briefly turn upside down.
Shelf life: 1–2 years; once opened, 3–4 weeks in the fridge.
Variations:
- With vanilla (scrape a pod and cook it in)
- With rose petals for a floral note
- With 50 g raspberry liqueur, for the adults
Raspberry Syrup
Great for spritzers, cocktails, and desserts.
- 500 g raspberries + 250 ml water → cook until soft, press through a fine cloth
- Measure the juice, add an equal amount of sugar
- Bring to a boil until the sugar dissolves, fill hot into bottles
- Shelf life: 4–6 weeks in the fridge, 1 year frozen
Raspberry Juice (Pasteurized)
- Juice the raspberries using a juicer or steam juicer
- Heat the juice to 80 °C (don't boil – this preserves the flavor)
- Fill into sterilized bottles, seal immediately
- Shelf life: 1–2 years, stored cool and dark
Freezing – the Simplest Method
- Don't wash the raspberries (they turn mushy) – just pick them over
- Pre-freeze on a baking sheet, then transfer to bags
- Shelf life: 12 months
- Great for smoothies, yogurt, sauces, and baking