Canned Raspberries

Directions

1. 1
   Use 1 cup sugar for VERY LIGHT SYRUP; 2 cups sugar for LIGHT SYRUP; 3 cups sugar for MEDIUM SYRUP; 4 3/4 cups sugar for HEAVY SYRUP.
2. 2
   Boil sugar& water together for 5 minutes& skim, if necessary; keep hot but not boiling.
3. 3
   Wash fruit, drain& fill hot steile jars, leaving 1/2 inch headspace.
4. 4
   Bring syrup to a full boil& cover berries with syrup, leaving 1/2 inch headspace.
5. 5
   Remove any trapped air bubbles (I use a chopstick to do this)& adjust lids.
6. 6
   Process in a boiling water bath, 10 minutes for pints or 15 minutes for quarts.