Raspberry Vinegar – “How To Make” Recipe From The Jam Jar Shop
Posted by Neil Smith on
Raspberry Vinegar Recipe Ingredients
- 450g/1 lb raspberries
- 600ml/1 pint white wine vinegar
- 225g/8 oz sugar
Raspberry Vinegar Recipe Equipment
- Large preserving pan
- Wooden spoon
- Jam jars (10-15 depending on size) - We recommend a pack of 16oz Jars
- Muslin cloth
- Cellophane covers & waxed discs
- Wooden board
- Bathroom scales
- 4 small plates
- A length of string approx 1 metre
- Large bowl
- Sharp knife
HOW TO MAKE RASPBERRY VINEGAR
- Allow 600ml/1 pint white wine vinegar to each 450g/1 lb raspberries
- Crush the fruit in a large bowl and pour the vinegar ove
- 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