Raspberry Preserves

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   1. Sterilize your jars and your lids/sealers. You will need 12 500ml jars for canning. Preheat your oven to 350F.

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   2. Make a simple syrup by combining the water and the sugar in a saucepan and bring it to a boil so that all of the sugar dissolves. Set the simple syrup aside.

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   3. Wash all of your raspberries thoroughly and fill up your jars, leaving about 1 inch of space at the top. 8 liters of raspberries is about 2 full ice cream pails worth of fruit.

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   4. Pour the simple syrup into each jar, again leaving 1 inch of space at the top (we had a couple cups of simple syrup left over).

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   5. Carefully place the lids and sealers on top of the jars and close tightly.

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   6. Place your jars in a couple of shallow pans or rectangular casserole dishes that have about 1 inch of water in each of them, and then place the dishes with the jars in the oven for 30 minutes.

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   7. Remove the pans from the oven and set the jars on a cooling rack, then wait for the 'pop!'

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   Note: If some of the jars do not seal (if the top moves when you press on it), just place these ones in the fridge to eat first!

* Per serving · 4 servings · Values may vary.

No additional tips available.