Ingredients

• Fresh raspberries – 4 pounds (The quantity should be equivalent to 14 cups).
• Lemon juice – 4 cups.
• Sugar – 6 cups.

• Ginger ale or chilled tonic water – As required.
• Ice cubes – As required.

Cooking guidelines

You need to cover and process it until blended well.

The next step is to strain raspberries.

Reserve the juice.

The seeds should be discarded.

Then, you have to place the juice in a Dutch oven.

The sugar needs to be stirred in.

Lemon juice should also be stirred in.

Now, heat over medium-high heat to 190 Degrees.

Be careful not to boil.

Then, you need to remove it from heat.

The next step is to skim off foam.

Now, you need to ladle hot mixture into five hot 1-pint jars leaving 1 /4- in (headspace).

The next step is to wipe rims.

Then, you have to screw on bands until fingertip turns tight.

The jars should be placed into canner simmering water.

You must make sure that they are fully covered with water.

Bring to a boil.

It should be processed for 10 minutes.

Then, you can remove the jars.

Allow it to cool.In order to use concentrate, you should mix 1 pint tonic water with 1 pint concentrate.It can be served over ice.