3 quarts hulled rinsed raspberries (3 lbs)
2 c. + 2 T sugar (9.25 oz)
1 c + 2 T water (15 oz)
In a large-diameter pot combine the sugar and water and bring to a boil, stirring constantly. Boil for 1 minute. Add 3 to 4 cups berries (so that they are in a single layer) and boil 1 minute. Remove with a slotted spoon or skimmer to a colander suspended over a bowl to catch the syrup. Reduce the syrup in the pot to 2 cups and repeat the procedure with more berries. From time to time return the syrup that drains from the cooked berries to the pot. Skim the white foam from the surface. When the last batch of berries is completed, boil the syrup down to 2 c (210F). Sieve the berries to remove most of the seeds. You should have 2 c raspberry pulp and .67 c seeds Return the berries to the syrup and simmer 10 minutes or until reduced to 4 cups.
This works equally well with fresh or frozen berries. I make up at least a double batch each summer and freeze in half pint mason jars. It could easily be canned, but since I have the freezer space I prefer keeping it fresher by cooking it less.