- 10 cups fresh raspberries, divided
- 3 cups sugar
- 1 cup light corn syrup
- 1 package (3 ounces) liquid fruit pectin
- 2 tablespoons lemon juice
- Rinse four 1-pint plastic containers and lids with boiling water. Dry thoroughly. Thoroughly crush 6 cups raspberries, 1 cup at a time, to measure exactly 3 cups; transfer to a large bowl. Stir in sugar and corn syrup; let stand 10 minutes, stirring occasionally.
- In a small bowl, mix liquid pectin and lemon juice. Add to raspberry mixture; stir constantly for 3 minutes to evenly distribute pectin. Stir in remaining whole raspberries.
- Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours or until partially set. Refrigerate up to 3 weeks or freeze up to 12 months.
- Thaw frozen sauce in refrigerator before using. Yield: 4 pints.
Reviews for Freezer Raspberry Sauce
"I have been making this recipe for so many years I've lost track. It is perfect anytime a fruit sauce is required. I often add other fresh or frozen fruit to it just before serving--blueberries, strawberries, blackberries. Once you discover this recipe it will be an annual favorite way to use up all those berries."
"This is great on everything, haven't found anyone who dosen't love this. How did you get foam with this recipe?"
"leave out the corn syrup, we don't need itadd 1 pat of butter, this will almost eliminate the foan."