Prepare a water bath canner and bring it up to hot but not yet simmering for raw pack canning (140 degrees F or 60 degrees C). Clean and prepare canning jars, lids, and rings.

Mix water and sugar and bring to a boil to create extra light syrup (or bring your preferred canning liquid to a boil).

Pack canning jars with fresh raspberries, gently so that you don't bruise the fruit, leaving 1/2 inch headspace.

Pour boiling syrup over the fruit in the jars, remove any air bubbles, and adjust headspace to maintain 1/2 inch.

Seal jars with 2 part canning lids and load into the prepared water bath canner.

Bring the canner up to a hard boil. Start the timer once the canner is boiling, and process jars for 15 minutes (pints) or 20 minutes (quarts). See notes for altitude adjustments.

When the canning time is complete, turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing with a jar lifter and allowing them to cool completely on a towel on the counter.

Check seals after 24 hours, and store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars can be stored in the pantry and should maintain quality for 12-18 months.