Fruit vinegars

I've mentioned raspberry vinegar a few times so looked up a recipe for you.

Put 450g/1lb raspberries or other fruit into a lidded container with 600ml/1 pint of cider vinegar.
Mash the fruit a little with a wooden spoon.
Leave covered for a fortnight.

Strain well and put in a  pan with 255g/8oz caster sugar for each 600ml/1 pint of vinegar.

Simmer for 10 minutes.
Leave to cool and bottle.  

I use the pulp leftover from jam making - after straining the fruit to make jelly preserves. 
If its already sweetened, just add vinegar and simmer for 10 minutes. 

I've used all sorts of fruit - raspberry, blackberry, mixed with elderberry.

Nice diluted with water as a drink too.

Thanks V.

Yummy! I will try this with loganberries I think

Jesus was supposedly given vinegar and water on the cross.

Thanks Veggie, I've got a bag of blackberries from last year that need using up.

I've been rummaging in the back of the cupboard and found 4 bottles of "Grape Vinegar 2001"!!
Needless to say, I've tasted it - its gorgeous. Like an aged Balsamic vinegar. Sweet, syrupy with an underlying vinegar bite.
I vaguely remember making it from some very small, pippy black grapes I grew. Made Grape Jelly first, then poured on vinegar, let it stand etc and bottled it.

A little Update!
I found my Good Housekeeping "Complete Book of Preserving" which is my Go to book for all thing jammy. If I've used a recipe, but tweaked it, I make notes in the book to remind me.
Alongside the Grape jelly recipe was a letter dated 25th October 2001 on the back of which I've written my tweaked Grape Jelly recipe. I must have made the vinegar couple of weeks after the jelly!
The jelly recipe used equal quantities of grapes and cooking apples so my Vinegar may be Grape and Apple vinegar!

The Fruit vinegar recipe in this book is slightly different to the first one.

Fruit - raspberries, blackberries or blackcurrants
Put in bowl and break up slightly with wooden spoon.
For every 450g/1 lb of fruit, pour in 660ml/1pt of red or white wine vinegar.
Cover with a cloth and leave to stand for 3-4 days, stirring occasionally.
Strain through muslin and measure the vinegar
Add 450g/1lb of sugar for each 600ml/1pt.
Boil for 10 minutes and leave to cool. 
Strain again, pour into bottles and seal with airtight/vinegar proof tops.

Add a few pieces of whole fruit to each bottle - I don't do this in case it looks like a specimen jar.

I checked earlier and Ive not got enough vinegar so it’ll be after Thursdays shop now. I like the updated recipe less time to wait

I've even used the same fruit for a 2nd time.
Once you've strained the vinegar off, pour more on and start again. It won't be as fruity as the first lot but it still has the taste!!