• 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.