With raspberry season here in the raspberry capital of Canada, I thought I'd share this all-year fresh tasting raspberry syrup.
In our family it is a must addition to waffles with vanilla custard. Just a drizzle also adds so much to a slice of Napoleon Torte, vanilla jelly roll, cheese cake, plain yogurt or a smoothie.
- 1/2 flat raspberries (5 lbs)
- 8- 10 cups sugar
- Puree cleaned berries in blender until just blended
- Measure out berries into a large bowl.
- For each cup of berries add 1 cup of sugar. I do a little less ( 8 cups sugar for 10 cups berries). Do not lessen the sugar more as it is what makes the syrupy texture and acts as the only preservative in this mixture.
- Let sit at room temperature for about half a day, stirring every half hour or so. Ladle into clean jars and freeze. No need to seal, kept in freezer. Makes about 12 cups. One cup is enough for a larger family serving on waffles. You can re-freeze or keep it in the fridge for about a week.
I like to collect a few odd shaped jars to fill and give away as a gift. In this case, I bring the liquid just to boiling, ladle it into a sterilized hot jars and seal with the original rubber lined lid, also sterilized. Even in this case, I still advise to keep refrigerated or freeze. It does not take long to thaw and keeps it tasting like the berries were just picked.