I found this recipe in a book on berries and use it constanctly. Marionberry and Blackberry tend to turn to jam, though, so you can't cook them as long. The raspberry is killer, though. Anyway, when I'm done with it, I process it in a water bath like jam. If you use the crystal quilted jars, they're pretty, but maybe not as fancy as you'd like.

Raspberry Syrup

16 cups berries
8 cups sugar
1 cup water

Mash the berries, mix, and leave over night. Bring slowly to a boil and cook for 30 minutes. Strain, put into canning jars, and process in a hot water bath. This makes about 3 quarts.