Last year, we made raspberry fruit syrup using fresh raspberries and sugar. In Korea, this kind of homemade fruit syrup is often called fruit enzyme (hyoso). It is a simple way to preserve fruit with sugar and use the sweet fruit liquid in different foods and drinks.
This year, when the new raspberry season came around, it was time to strain the raspberry syrup we had made the year before. We also had a jar of blueberry syrup that we had made at the same time.
Instead of throwing away the fruit after straining the syrup, we saved it and made homemade berry jam. This gave us two useful foods from the same batch: a sweet berry syrup and a flavorful berry jam.
This is one of the reasons we enjoy preserving food from our garden. We can take care of the harvest slowly and use it throughout the year.
What We Used
For the raspberry fruit syrup, we used:
- Fresh raspberries
- Granulated sugar
- A clean glass jar
- A clean spatula or spoon
For this batch, we used equal amounts of raspberries and sugar by weight.
We also had homemade blueberry syrup that was prepared in the same way.
Dry the Raspberries Completely
One of the most important steps is drying the raspberries after washing them.
We first washed the freshly harvested raspberries carefully. Then we allowed them to dry completely before putting them into the jar.
Raspberries can hold water inside the small space where the stem was attached. Even when the outside looks dry, a little water can remain inside the fruit.
Too much moisture can increase the chance of mold or spoilage during storage.
One simple method we use is to spread the raspberries in a single layer on a clean tray. We leave them there until the surface moisture is gone. A fan can also help move air around the berries and speed up drying.
We do not rush this step.
When we make fruit syrup, keeping the fruit, tools, and jar clean and dry is very important.
Prepare the Glass Jar
Before making the syrup, we sterilize the glass jar by placing it in cold water first and bringing it to a boil. Starting with cold water prevents the glass from cracking due to sudden temperature changes.
We carefully wash the jar first and then use boiling-water sterilization. After sterilizing it, we allow the jar to dry completely.
The jar should be clean and dry before the raspberries go inside.
Layer the Raspberries and Sugar
We prepare the same weight of sugar as the weight of the raspberries.
For example, if we have 1 kilogram of raspberries, we prepare 1 kilogram of sugar.
We place the raspberries and sugar into the jar in layers.
First, we add a layer of raspberries.
Then we add a layer of sugar.
We repeat this process until the jar is filled.
At the end, we cover the top with a generous layer of sugar. The sugar on top helps keep the fruit covered while the syrup begins to form.
We then close the jar and leave it at room temperature.
Stir the Syrup as the Sugar Melts
After about a week, the raspberries begin to release their juice. The sugar also starts to dissolve.
At this point, we use a clean spatula to gently stir the mixture.
We stir it once a day.
The goal is to help the remaining sugar dissolve and mix with the fruit juice.
Once the sugar has completely dissolved, we move the jar to a dry and shaded place for storage.
For us, the basement is a convenient place.
Our Calgary climate is usually quite dry, and our basement storage area stays cool and away from direct sunlight. This makes it a practical place for storing our homemade fruit syrup.
Why We Wait Until the Next Berry Season
Many people strain homemade fruit syrup after about three months.
We do it differently.
Instead of straining the syrup after three months, we usually wait until the following berry season.
That means the raspberry syrup we made last year stays in storage until this year's raspberries are ready.
When the new berry season arrives, we strain the old syrup and prepare it for storage.
For us, this timing is convenient because it fits naturally into our gardening year.
The berries from one season become part of our food preparation for the next season.
Straining the Raspberry Syrup
After storing the raspberry syrup for a long time, we separate the liquid from the fruit.
We carefully strain the mixture and collect the sweet raspberry liquid in a clean storage container.
The liquid can be stored and used later in different ways.
But we do not throw away the fruit.
The raspberry pulp still has plenty of berry flavor, so we use it to make jam.
This is the part of the process that we especially enjoy.
Turning the Raspberry Fruit into Jam
First, we put the strained raspberry fruit into a large pot.
We add enough water to cover the fruit.
Then we simmer it for about 30 minutes.
This helps pull more flavor from the fruit.
After cooking, there are still many raspberry seeds and pieces of fruit in the mixture. We carefully strain the cooked fruit and press it well to remove as much liquid as possible.
We discard the remaining solids after straining.
The liquid goes back into the pot.
Then we slowly reduce it over low to medium heat.
As the liquid cooks down, it becomes thicker and more concentrated.
At this point, we can add fresh raspberries and continue cooking.
Because the fruit syrup was already made with sugar, we do not need to add more sugar to our jam.
The result is a simple berry jam with a deep fruit flavor.
The sweetness comes from the syrup we had already prepared.
Raspberry and Blueberry Jam
This year, we had another jar ready to strain.
It was our homemade blueberry fruit syrup.
We strained the blueberry syrup at the same time as the raspberry syrup.
Instead of making two separate jams, we decided to combine the two berries.
We cooked the raspberry and blueberry fruit together.
The two berries gave the jam a different flavor from raspberry jam alone.
The raspberry brought its familiar bright berry taste, while the blueberry added a deeper fruit flavor.
We liked the combination because both berries came from our own food-preserving work from the previous year.
It was a simple way to turn last year's harvest into something new for this year's table.
How We Use the Homemade Berry Syrup
The strained fruit syrup is also useful in everyday cooking.
We can use a small amount when we want sweetness in a dish or drink.
One of our easiest ways to enjoy it is as a cold berry drink.
We mix a little syrup with ice and cold water.
For a sparkling drink, we use carbonated water instead.
The result is a simple homemade berry ade.
We can also use the syrup in foods that need a little natural fruit sweetness.
For us, this makes the syrup more useful than simply treating it as a drink.
What We Learned from Making It
The most important lesson for us is that preserving berries does not have to end when the syrup is strained.
The liquid has one purpose, and the fruit has another.
We save the syrup for drinks and cooking, while the cooked fruit becomes jam.
This approach also helps us reduce food waste.
Our raspberries are grown in Calgary, where the growing season is shorter than in many warmer areas. Because of that, we enjoy finding ways to make a small harvest last longer.
A jar made during last year's berry season can still become part of our kitchen routine when the next berry season begins.
That connection between the garden, the pantry, and the kitchen is one of the things we enjoy most about growing our own food.
A Simple Way to Enjoy Last Year's Harvest
When we opened our raspberry syrup this year, we were not simply making jam.
We were using something we had prepared almost a year earlier.
The raspberry syrup was strained and saved.
The leftover raspberry fruit was cooked and turned into jam.
The blueberry syrup was also strained, and this time we combined the blueberries and raspberries to make a mixed berry jam.
Nothing complicated was needed.
With careful cleaning, completely dry fruit, sugar, time, and a little patience, one harvest can be used in several different ways.
For us, that is the best part of preserving garden and berry harvests.
We do not have to use everything at once.
We can make something when the berries are ready, store it, and enjoy the results again when the next season comes around.
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