Sure thing. Grab a pot and a big pan, a clean glass jar, and a bag of white sugar. First, toss those raspberries in the pot with just enough water to cover the bottom. Heat until they break apart, then let them cool a bit. While they’re still warm, pour them into the jar and add a generous handful of sugar—about a cup per pound of berries. Seal the jar, shake it a few times, then put it in the back of your fridge or a cool pantry spot. The sugar will pull the moisture out and keep them from turning to mush. If you want something longer‑lasting, boil the berries with sugar until the mixture thickens, then fill the jars, seal and cool. For the old‑school way, spread the berries on a clean sheet, let them dry in a warm, dry spot or under the sun, then store in an airtight container. No fancy kettle or measuring spoons needed—just good, solid technique.

Sounds good, but don’t get lost in the nostalgia. Stick to the basics: fruit, sugar, a good jar, and a little sun. If you add cinnamon and lemon zest, make sure the sugar’s still enough to pull out the moisture. Remember, the key is to keep it dry and sealed; that’s what keeps the memory alive, not fancy gadgets. Good job on staying true to the old ways.