Thursday, October 8, 2015

Canned Raspberries for Raspberry Lemonade

Super delicious to add to lemonade!!

Canned Raspberries:
1.5-3 lbs. fresh raspberries
4 cups water
1 cup sugar

  1. Boil sugar and water together for 5 minutes.  Skim if necessary.  After the 5 minutes keep water and sugar mixture hot but boiling. 
  2. Wash fruit and drain.  Then fill hot sterile jars with raspberries leaving 1/2 inch headspace.
  3. Remove any trapped air bubbles (you can use a wood skewer or chopstick) and place lids securely on jars.
  4. Process in a boiling water bath 10 minutes for pints and 15 minutes for quarts.
  5. Let cool completely.
Fresh Squeezed Lemonade:
1 1/2 cups fresh squeezed lemon juice
1 cup sugar
5 cups water

  1. Add fresh squeezed lemon juice and sugar to pitcher.
  2. Stir until sugar is dissolved.
  3. Add water and stir until well mixed.
  4. Refrigerate at least 1 hour to chill.
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