Jars of Sweet Raspberries
Wash the jars and tops in lids in hot soapy water, rinse well and put in a low oven to dry and become warm.
Pack the raspberries into sterilised jars.
Heat the sugar and water in a pan for 5 minutes, skimming off any froth. Bring to a boil and cover the berries with syrup, leaving1cm|"1/2 space at the top.
Bang the jars on a hard surface to remove any trapped air bubbles. Seal tightly with the lids.
Put the jars into a deep pan lined with a thick layer of cloth or paper and cover with water. Bring to a boil slowly, then boil for 15 minutes.
Remove from the pan and leave to cool. Check the seals to ensure they are tight. Chill any jars that aren't and use these within 2 days.