3 lbs raspberries (black or red)
1 pint (2 cups) cider vinegar minus 2 tbsp.
2 tbsp. balsamic vinegar
1 lb. sugar

Mash the berries lightly and pour vinegar (s) over to cover. Let stand for 24 to 36 hours, stirring often. Strain through a double layer of cheesecloth in a colander. Measure out mixture and add one pound of sugar (1 box) to each pint of juice.

In a saucepan, boil for 10 minutes and pour into 1/2 pint jars. Process in a boiling water bath for 10 minutes. Store in a cool, dark place.

Submitted by: Belle