Raspberry Preserves

• 9 cups Water
• 4-1/2 cups Sugar
• 2 gallons, 1 cup, 13 tablespoons, 1-1/4 pinches Fresh Raspberries

1. 1. Sterilize your jars and your lids/sealers. You will need 12 500ml jars for canning. Preheat your oven to 350F.
2. 2. Make a simple syrup by combining the water and the sugar in a saucepan and bring it to a boil so that all of the sugar dissolves. Set the simple syrup aside.
3. 3. Wash all of your raspberries thoroughly and fill up your jars, leaving about 1 inch of space at the top. 8 liters of raspberries is about 2 full ice cream pails worth of fruit.
4. 4. Pour the simple syrup into each jar, again leaving 1 inch of space at the top (we had a couple cups of simple syrup left over).
5. 5. Carefully place the lids and sealers on top of the jars and close tightly.
6. 6. Place your jars in a couple of shallow pans or rectangular casserole dishes that have about 1 inch of water in each of them, and then place the dishes with the jars in the oven for 30 minutes.
7. 7. Remove the pans from the oven and set the jars on a cooling rack, then wait for the 'pop!'
8. Note: If some of the jars do not seal (if the top moves when you press on it), just place these ones in the fridge to eat first!

water, sugar, gallons

Taken from tastykitchen.com/recipes/canning/raspberry-preserves/ (may not work)