Raspberry-Infused Simple Syrup

Ingredients

Instructions

1. 1Wash 4 half-pint jars in hot soapy water or the dishwasher, keep them hot, and simmer new lids in hot water per manufacturer instructions.
2. 2Combine the raspberries and water in a large saucepan, bring to a boil, then reduce heat and simmer for 10 minutes, mashing the berries gently with a spoon to release their juice.
3. 3Strain the mixture through a jelly bag or several layers of dampened cheesecloth set over a bowl, letting it drip for at least 15 minutes without pressing (pressing clouds the syrup) to yield about 4 cups of clear raspberry juice.
4. 4Return the strained juice to a clean pot, add the sugar and bottled lemon juice, and bring to a boil, stirring until the sugar fully dissolves and the syrup thinly coats the back of a spoon.
5. 5Ladle the hot syrup into hot jars, leaving 1/4 inch of headspace.
6. 6Remove air bubbles with a nonmetallic spatula, wipe the rims clean, center the lids, and screw the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water, timing from a full rolling boil, for 10 minutes, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Check seals by pressing the lid centers, remove bands, wipe jars, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; refrigerate after opening and use within about 1 month.
11. 11Do not reduce the sugar or lemon juice, since the sugar concentration and added acid work together to keep this fruit syrup safely shelf-stable.