( Please see the sections on "Hints" and Conversion Tables
|1 kg ( 2 lb ) Raspberries
||1.1 litres ( 2 pints ) red or white wine
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 )
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