Boil a syrup from sugar and 1 liter of water. Cool to room temperature. Sort out raspberry, put in a colander and gently rinse under a shower. Remove the stems. Dilute salt in the remaining water. Place berries in a colander portion-wise and immerse in salted water for 10 minutes, then rinse with cold water. Drain raspberry by laying on paper towels. Add raspberries to the cooled sugar syrup and set it aside for 1 hour. Start heating, bring to the boil and cook to the necessary stiffness. Add citric acid for 3-4 minutes before varenye is done. Pour into the preheated sterilized jars.