One of my favourite parts of summer is enjoying all of the fresh fruit – especially raspberries!

I recently discovered it’s possible to preserve raspberries by canning them. It’s a super easy way to ensure you can enjoy summer-fresh berries all year ‘round without leaving your freezer packed to the brim!

I’m thrilled to partner with Driscoll’s to bring you a simple recipe for canning raspberries. It’s an easy process. Soft berries, like raspberries, don’t need to be cooked down so it’s much faster than canning other fruit. All you need are sterilized jars and lids and simple syrup. Providing your jars seal properly, you can enjoy raspberries for a full year – right in time for a fresh new crop to ripen!

Canned raspberries are a delicious topping for pancakes and waffles, ice cream or cake. And the syrup left in the jar is packed full of flavour – it’d be wonderful in a cocktail or poured over ice with a splash of club soda and a squeeze of lime!

Canned Raspberries
Prep time: 10 – 15 minutes
Cooking time 15 – 20 minutes

Ingredients
For the simple syrup:
3 ¼ cups organic cane sugar
4 cups water

For canning:
Fresh Driscoll’s raspberries (We used about 6 – 8 pints)
4 – 5 500mL canning jars
Brand new lids and rings for the canning jars

How-to
Fill a large wide pot (or canning) pot at least half way up with water. Bring the water to a boil and then turn the heat down to medium.

In a separate medium-sized pot, bring the sugar and water to a boil. Let it boil for about 3 minutes until the sugar is completely dissolved. Keep it on a very low heat. (Just enough to keep it warm.)

Rinse the raspberries and lay them out to dry on a towel.

Sterilize the jars and lids.

Fill the hot sterile jars with raspberries, packing them in tightly without crushing them. Ladle the simple syrup into the filled jars and leave about a ½ inch space at the top. Gently tap the jars to make sure there aren’t any air bubbles in between the berries.

Wipe any syrup off the rim of the jar to keep it clear and sterile.

Screw the lids and process the jars in a water bath for 15 minutes.

Remove the jars from the water bath. (Tip: I like to place the jars on a tea towel and let them sit on the counter overnight.) Make sure they have all sealed and give the lid a little extra tightening. Label and date the jars.

If the jars didn’t seal properly, put them in the fridge and consume the raspberries within one week. Properly sealed jars can be stored in a cool, dark place and enjoyed for up to one year.

Any extra syrup can be stored in a sealed container in the fridge for up to one month.

Driscoll’s raspberries are perfect for canning – providing, of course, you don’t eat them all first! Right now, Driscoll’s is holding a #BerryTogether sweepstakes. One grand-prize winner will win a family getaway to Monterey, California where Driscoll’s berries are grown!

By the way, this post was sponsored by Driscoll’s. Thank you for supporting our partners who help us continue to do what we love! Recipe was created by MH food editor, Erin Girard.