Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil.
Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight.
Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.
1 tablespoon (1/2 ounce) black strap rum (optional)
Garnishes: fresh pineapple wedges, fresh mint Sprigs
Combine first 6 ingredients in a blender, cover with lid, and process until smooth. Pour into 2 Collins glasses. Top off each with additional 1 1/2 teaspoons (1/4 ounce) black strap rum, if desired. Garnish, if desired.