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Raspberries for Sauce

6 quarts raspberries 4 cups sugar Heat one quart of the berries in a double boiler; when the berries are hot throughout and the juice runs freely, crush them with a wooden pestle and turn them into a napkin wrung out of hot water or two folds of cheesecloth, press out all the juice, add the sugar, heat to the boiling point and skim. Put the rest of the berries into four quart jars, set them into a canner or steam cooker, and gradually heat the jars; then pour in the boiling syrup, dividing it among the four jars, adjust the rubber rings and covers, and let cook five or six minutes, remove from the fire and tighten the jars. The jars must be filled to overflow, and if there is not enough of the raspberry syrup, use boiling water. If preferred, the berries may be cooked in the syrup in an open saucepan ten minutes, then transferred to the jars. Raspberries may also be canned without sugar. See blueberries.