2 Half-Pint Jars
3 pints fresh raspberries, washed or 1 quart frozen berries
3 cups sugar
3/4 cup lemon juice
1/2 cup water
Grated zest of 2 lemons
Combine raspberries, sugar, lemon juice and water in a heavy saucepan.
Cook at a slow boil for 2 hours.
Remove from heat and press the cooked fruit through a fine sieve until all the seeds are removed.
Stir in the lemon zest. Pour immediately into hot sterilized half-pint jars and seal.
Process in a boiling water bath for 5 minutes or refrigerate when cool