Put raspberries in a pan and scarcely cover them with strong vinegar. Add a pint of sugar to a pint of juice; (of this you can judge by first trying your pan to see how much it holds) scald it, skim it, and bottle it when cold.
Taken from The American Frugal Housewife, by Lydia Maria Child, 1833
2 cups raspberries
1 ½ to 2 cups cider vinegar
sugar (1 cup for every pint of juice)
¼ cup to one quart of water
Optional: add ½ cup of light rum or liquor of choice for a refreshing cocktail
- Take 2 cups of raspberries and cover them in cider vinegar in a sauce pot (until the vinegar reaches to top of the raspberries in the pot)
- Simmer over medium heat until raspberries break apart.
- Strain the raspberries through a cloth or sieve to collect the juice.
- Measure the juice. For every cup of juice, add a cup of sugar. Stir to dissolve.
- Bring to a high simmer.
- Take off just when bubbles start to form. Cool.
- Add ¼ cup mixture to one quart of water.
- Optional: Add ½ cup of light rum or liquor of choice for a refreshing cocktail.