one four liter pail of freshly picked cleaned raspberries
1/2cupof freshly squeezed lemon juice
In a large non-metallic bowl, crush the raspberries with a potato masher or similar utensil.
Pour 4 cups of boiling water over the crushed berries; stir in the lemon juice.
Cover the bowl with plastic wrap and set aside in a cool, dark place for 24 hours.
The next day, pour the crushed berries through a cheesecloth to sieve out the particles.
This will take a while as you have to let the liquid slowly seep through the cloth.
Place the liquid in a pot and bring to a boil on the stove.
Add the honey and stir in.Add in the sugar to taste, but do not add more honey. Honey can override the raspberry taste in this recipe, but adding half a cup will gives it a gorgeous depth of taste that plain sugar doesn't.
Boil the liquid another three minutes.
The juice will last in the refrigerator a good month.
If you want to can it, ladle the juice into prepared sterilized pint jars immediately, leaving ¼-inch headspace.
Wipe the jar rims and tighten the screw bands onto the jars.
Process in a boiling water canner for 10 minutes, or 15 minutes if you are more than 6000 feet above sea level.
(Juice canning times from https://nchfp.uga.edu/how/can_02/apple_juice.html)