Dry raspberries to touch and clean from the stalks. Lay in a clean dry banks to the top sprinkling sugar. 3 cans of 0.5 l Sugar, about 100g at the Bank. You can put more sugar if accustomed to a thick syrup. Leave overnight in the fridge to release the juice.

The next day berry let enough juice, condensed and settled. Raspberry syrup from the same banks distributed in two incomplete. Close tightly with a lid.

Put the jars into the pot. Fill it with warm water to the level of "coat hanger" cans. On high heat boil water. Boil for 5 minutes. Quickly tighten the cap. If the bottom remained a little sugar, gently turning the jar to its rapid dissolution.

Store in a cool place. I keep in the basement.