Ingredients

The following ingredients have 4 Servings
  • 16 ozs Blackberry (plus extra to finish)
  • 2.5 cups Red wine vinegar
  • sugar (see recipe)

Instruction

  • Crush the fruit in a large bowl and stir in the vinegar. Cover and leave to stand for 3 days in the refrigerator, stirring frequently.
  • Ladle the fruit and juices into a scalded jelly bag. Strain the juice through the jelly bag overnight into a bowl. Do not squeeze the bag or the vinegar will be cloudy.
  • Measure the juice into a large heavy-based pan and to every 600 ml| 20 fl oz juice allow 225g| 8oz sugar.
  • Heat the juice and sugar in a pan and stir over a low heat until the sugar has dissolved completely. Bring to a boil and boil rapidly for 5 minutes. Add the extra blackberries and simmer for 5 minutes. skimming off any scum.
  • Pour into hot sterilised bottles or jars. Cover, seal and label.