For the raspberry preserving prepare small preserving jars, clean and boil them, boil the rubber rings as well. Divide clean raspberries among the jars.
Boil water with the lime zest and sugar. Strain the liquid to remove the peels, fill the raspberry jars with it and seal the jars.
Boil down at 80 degrees in a canning pot for 20 minutes. For larger jars, increase the boiling time to 30 minutes.
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