Red Berry Juice
Wash the bottles and tops in hot soapy water, rinse well and put in a low oven to dry and become warm.
Put the raspberries in a large pan and add just enough water to cover.
Bring to a boil, stirring, then reduce the heat and simmer for 10 minutes. Crush the fruit well to release the juices. Add sugar and lemon juice to taste.
Ladle the fruit and juices into a scalded jelly bag. Strain the juice through the jelly bag into a bowl, squeezing to extract as much juice as possible.
Pour into sterilised bottles to within 1cm|1/2" of the top and seal tightly.
Put the bottles 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 10 minutes.
Remove from the pan and leave to cool. Check the seals to ensure they are tight. Chill any bottles that aren't and use within 2 days.
Keep in a cool dark place. Decorate with ribbon.