1. To every quart of the juice of rasberries, put a pint of water, and to every quart of liquor a pound of fine sugar. Then set it on the fire to boil half an hour, taking off the scum as it rises.
2. Set it to cool, and when it is quite cold, put it in a vessel and let it stand ten weeks or something more if the weather prove cold.
3. When it is settled, bottle it, and it will keep two years.

Like This Page? Bookmark it:

1. Put two quarts of raspberries in a bowl and cover them with two quarts of vinegar; cover and stand in a cool place for two days.

 

2. Mash the berries; strain the vinegar through cheese-cloth; pour it over two quarts of fresh raspberries; let stand for another two days.

 

3. Strain and put in a preserving kettle with sugar, allowing a pound of sugar to a pint of juice. Heat slowly, skimming when the vinegar begins to boil. Boil twenty minutes and put in sterilized bottles.

 

4. Serve as a drink, using two tablespoons to a glass of water.

Like This Page? Bookmark it:

Ingredients:
4 lb Raspberries
2 1/2 lb Sugar

Preparation:

1. Remove any leaves or stems from berries. Do not wash.

 

2. Mash berries; add sugar.

 

3. Cook 30 minutes, stirring very often.

 

4. Pour into sterilized jars and seal immediately.

Like This Page? Bookmark it: