Rinse and drain fruit.
In large bowl.combine rasberries, lemon juice, sugar and water. Let sit at room temperature for at least 2 hours.
Scrape berry mixture into stockpot and heat. Bring to a boil, stirring constantly, hold at a boil for 6 mintues.
Have a mesh sieve placed over a second sauce pan and run hot syrup through the sieve. use a wooden spoon to 'mush' all but the seeds through the sieve.
Ladle strained liquid into hot canning jars, clean rims with vinegar, add lids and hand tighten rings.
Process in hot water bath (an inch or two of water covering jars) for 15 minutes.