Raspberry Vinegar

• 1 pint/500 ml white vinegar
• 3 lb/1.5

Put vinegar and raspberries in a bowl and leave for 3 days, stirring occasionally. Mash well and strain through a jelly bag without using any pressure. Measure the liquid and allow 1 lb/450g sugar to each pint/500ml liquid. Bring to the boil slowly, stirring well to dissolve sugar. Simmer for 20 minutes. Skim and leave until cold. Pour into screw-top jars or bottles and seal tightly. Use a teas