Things needed:
- 2 Sauce Pans
- Fine Mesh Strainer
- Glass Container for Finished Sauce
- Funnel (optional)
Ingredients for 1 to 1-1/2 pints (depending on reduction)
- 1 LB Raspberries
- 1 Cup Sugar
- 2 Cups Water
Steps:
- Wash Raspberries
- Place raspberries in sauce pan and cover with water
- Bring both to a boil
- After the liquid comes to a boil, reduce heat to simmer
- Allow to simmer for 15-20 minutes (skim off any foam on surface)
- Strain liquid through fine mesh strainer into another sauce pan
- Place back on heat and bring back to a boil
- Slowly add in sugar, stir constantly
- After sauce comes to a boil, continue boil for minimum of 5 minutes
- Stir and allow to boil longer for a thicker syrup (15-20 minutes)
Lower Sugar Recipe
PREP TIME – 15 m
COOK TIME – 1 hour
TOTAL TIME – 1 hour 15 m
Makes: 9½-pints or 5 pints
INGREDIENTS:
- 10-1/2 cups berries (blueberries, raspberries, blackberries, etc.), fresh or frozen
- 4-1/2 c. apple juice
- 1-1/2 c. honey
- 1-1/2 c. sugar (or you can use all honey: 2-3/4 c. honey total- use a bit less as honey is sweeter than sugar)
DIRECTIONS:
- Place fruit in an 8-quart pot and crush (if using frozen fruit, let thaw at room temperature first).
- Add the remaining ingredients and bring to a boil over medium-high heat.
- Stir constantly towards the end as it gets close to boiling, just to make sure it doesn’t overflow the pot.
- Reduce the heat slightly- enough to keep the fruit at a medium boil – and stir often as the mixture cooks and reduces over the next 40 minutes.
- It should be thickened and reduced by almost half. If not, continue cooking for 5 to 10 minutes more.
- Meanwhile, prepare the canner and 9½-pints jars (or 5 pint jars) and lids. Keep the jars warm until filling.
- Immediately fill hot jars with the syrup, leaving ½-inch head space. Wipe jar tops and threads clean and place lids and bands on jars.
- Process in a boiling water canner for 10 minutes. Remove and let cool on a towel overnight before removing bands and testing lids for seal. Refrigerate any that didn’t seal and store the rest on a dark, cool shelf.
- Always label the jars with the contents and a date so you remember what you’ve got. Use within a year.