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Tiny Raspberries Preserved in Lemon Balm Syrup

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“I spent two hours picking wild raspberries (and black raspberries) out in Prince Edward County and what I couldn't eat right away I wanted to savour - enter this lightly flavoured syrup and a quick waterbath process! These are delicious on ice cream, yogurt or pound cake.”
READY IN:
50mins
SERVES:
4
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water to a boil and pour over the lemon balm. Let steep 30 minutes.
  2. Meanwhile, spoon berries into one or two canning jars, shaking them to sit closely together but not crushing them. Set aside.
  3. Strain the lemon balm water into a pot, discarding solids. Add the sugar and bring to a boil, stirring to dissolve the sugar.
  4. Reduce heat to a simmer and cook 2 minutes.
  5. Carefully ladle syrup over the berries, leaving 1/2" headspace.
  6. Process in a water bath for 10 minutes.

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