Red raspberries, 4 quarts,
Cover the raspberries with vinegar in a closed stone jar. Keep them in a cool place for 24 hours, then strain through a sieve or cloth, not pressing too closely. To each pint of juice allow a pound of lump sugar broken in small bits. Put this over the fire to simmer quietly, gently stirring. Skim, as long as any scum arises. When cold bottle in dry bottles, and cork well.