Raspberry Syrup

2 quarts raspberries
2 pounds granulated sugar
2 cups water

Wash berries, mash and strain through a jelly bag. Boil sugar and water to soft- ball stage, 234 degrees F. Slowly add fruit juice and boil again. Skim, then pour into hot sterilized jars and seal.

Variation: Strawberries, black raspberries, blackberries, currants, cherries, or loganberries can be substituted.