Too many raspberries, this is a great way to utilise them
1kg Fresh Raspberries
1lt Mild Cider Vinegar
200g sugar per litre liquid
Carefully examine the raspberries and pick over, rinsing very gently in cold running water using a colander.
Place the raspberries into a large suitable container and pour in the vinegar, cover and leave to stand for two weeks in a cool place to macerate the fruit.
Strain through a jelly bag or muslin and measure the liquid. Put the sugar and juice into a saucepan. Set the pan over a low heat, stir until the sugar dissolves and then continue stirring until boiling. Pour immediately into hot sterilised bottles or suitable hot jars and seal.
Leave to mature for a month.