Canned Raspberries for Raspberry Lemonade

Super delicious to add to lemonade!!

Canned Raspberries:

1.5-3 lbs. fresh raspberries

4 cups water

1 cup sugar

1. Boil sugar and water together for 5 minutes.  Skim if necessary.  After the 5 minutes keep water and sugar mixture hot but boiling. 
2. Wash fruit and drain.  Then fill hot sterile jars with raspberries leaving 1/2 inch headspace.
3. Remove any trapped air bubbles (you can use a wood skewer or chopstick) and place lids securely on jars.
4. Process in a boiling water bath 10 minutes for pints and 15 minutes for quarts.
5. Let cool completely.

Fresh Squeezed Lemonade:

1 1/2 cups fresh squeezed lemon juice

1 cup sugar

5 cups water

1. Add fresh squeezed lemon juice and sugar to pitcher.
2. Stir until sugar is dissolved.
3. Add water and stir until well mixed.
4. Refrigerate at least 1 hour to chill.