Ingredients

The following ingredients have 4 Servings
  • one four liter pail of freshly picked cleaned raspberries
  • 4 cups boiling water
  • 1/2 cup of freshly squeezed lemon juice
  • 2 cups granulated sugar
  • 1/2 cup of honey

Instruction

  • In a large non-metallic bowl, crush the raspberries with a potato masher or similar utensil.
  • Pour 4 cups of boiling water over the crushed berries; stir in the lemon juice.
  • Cover the bowl with plastic wrap and set aside in a cool, dark place for 24 hours.
  • The next day, pour the crushed berries through a cheesecloth to sieve out the particles.
  • This will take a while as you have to let the liquid slowly seep through the cloth.
  • Place the liquid in a pot and bring to a boil on the stove.
  • Add the honey and stir in.Add in the sugar to taste, but do not add more honey. Honey can override the raspberry taste in this recipe, but adding half a cup will gives it a gorgeous depth of taste that plain sugar doesn't.
  • Boil the liquid another three minutes.
  • The juice will last in the refrigerator a good month.
  • If you want to can it, ladle the juice into prepared sterilized pint jars immediately, leaving ¼-inch headspace.
  • Wipe the jar rims and tighten the screw bands onto the jars.
  • Process in a boiling water canner for 10 minutes, or 15 minutes if you are more than 6000 feet above sea level.
  • (Juice canning times from https://nchfp.uga.edu/how/can_02/apple_juice.html)
  • Cool the jars, label and tuck away for winter!
  • (This will yield four pint jars of cordial