Jam and Preserve Recipes
Raspberry Vinegar
This is a sweetened version of Raspberry Vinegar traditionally poured over Yorkshire Pudding, it is also delicious with hot water added and taken as a soothing drink
Ingredients
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Method
- Crush the fruit in a large bowl and pour the vinegar over
- Leave to steep for 3 days, stirring often
- Strain through a muslin-lined sieve into a large measuring jug
- Add 225g/8 oz sugar to each pint of juice in a pan and heat to boiling
- Boil for 10 mins then pour into sterilised jars and seal tightly
- Keep the vinegar out of direct sunlight and use within one year
How long will it take to make?
Preparation time:
10 mins
Soaking overnight
not included in total time
How much?
Makes approx 600ml/1 pint
Look after it
Keep the vinegar out of direct sunlight and use within one year
Useful links
We like to use the 150ml vinegar bottle with its integral dropper for our Raspberry Vinegar
Rosie's Preserving School Workshops
Vinegar - the Primary Preservative
Herb Salts
