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open jar of canned raspberries

How to Preserve Raspberries (Canning Raspberries)

Preserving raspberries is easier than you might think! Not to mention, so incredibly delicious! Use the canned raspberries to top your oatmeal, rice pudding or ice cream, add to desserts, or just enjoy them as they are.
Course Preserves and Canning Recipes
Cuisine German
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 jars, 350 ml/ 1 ½ cup each
Calories 345kcal
Author Adina


  • 500 g/ 1.1 lb fresh raspberries
  • 500 ml/ 17 fl.oz/ 2 ¼ cups water
  • 200 g/ 7 oz/ 2 cups granulated sugar


  • Wash the raspberries. Pick any spoiled ones and discard them. Clean the jars and the lids very thoroughly. Fill with raspberries leaving about 2 cm/ 0.8 inches headspace.
  • Heat the water in a saucepan. Add the sugar and stir to dissolve the sugar completely. Once it comes to a boil, let bubble once or twice and remove it from the heat. Let cool for 5 minutes. Pour over the raspberries, covering them completely. Wipe the rim with a clean, wet paper towel. Seal with the lids. Can.

Can with a canner:

  • Read the instructions of the water bath canner before starting, they might differ from the following instruction. Always use the canner according to its instructions.
  • Fill a canner about half full with water. Bring to a boil and lower the jars into the water one at a time with a jar lifter or use the canning rack of the canner to lower all the jars into the water at once. The water should cover the jars by 2 ½ to 5 cm/1 to 2 inches. If not enough, add boiling water as needed.
  • Bring to a boil, cover and boil for 10 minutes. Let stand for 5 minutes in the pot. Remove with mitts and a jar lifter and let cool completely on folded kitchen towels or cutting boards.

Can without a canner:

  • Use a large pot that will allow the jars to stand in it and be completely covered with water. Place a clean kitchen towel on the bottom of the pot. Place the jars on the towel making sure that they don't touch each other. Cover with hot water.
  • Bring to a boil, lower the heat, and can the jars for 10-15 minutes, depending on the size of the jars. Remove the jars from the pot using a jar lifter and mitts. Place the jars on folded kitchen towels or on a cutting board on the counter and let cool completely.
  • Refrigerate any jars that didn't seal for up to 3 weeks. Store the sealed ones in a dark cool place. The preserved raspberries will keep for at least 6 months and up to 1 year.



Serving: 1jar | Calories: 345kcal | Carbohydrates: 87g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 9mg | Fiber: 11g | Sugar: 74g