Step 1

Rinse raspberries in a sieve and drain well.

Step 2

Place berries in a pot and pour in 150 ml (approximately 2/3 cup) water. Cover pot and bring to a boil, then reduce heat and simmer for about 30 minutes, stirring gently occasionally.

Step 3

Line a fine-mesh sieve with a kitchen towel and set over another pot. Pour berry mixture into the sieve and let drain thoroughly, 5-6 hours.

Step 4

Rinse mint, shake dry and pluck leaves.

Step 5

Measure out 1.2 liters (approximately 5 cups) of strained berry juice and combine with the sugar in the pot.

Step 6

Bring juice mixture to a boil, stirring constantly.

Step 7

Continue to cook until thickened, about 4 minutes, skimming foam from the surface as needed.

Step 8

Add mint and cook for another 30 seconds.

Step 9

Ladle into jars, cover with lids and refrigerate for up to 2 weeks.Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).