Raspberry Vinegar

    In a large bowl, place the raspberries and over with the vinegar. Place a cloth over the bowl and let stand for 4 days. Strain through a jelly bag, pressing the fruit lightly to release all the juice. Measure the juice, and for each 600 ml ( 1 pint/ 2 ½ cups ) , add 125 g ( 4 oz/ ½ cup ) sugar. In a medium saucepan, cook juice and sugar over a low heat for about 15 minutes or until sugar is dissolved. When cool, strain through a jelly bag, and pour into prepared, sterilized, jars or bottles. Wipe the rims of jars or bottles with a clean , damp cloth. Seal with vinegar proof lids.

Makes 5, 250 ml ( 8 fl oz ) bottles