The raspberries must be fully ripe. Put four lb. of raspberries into a bowl, add one quart of vinegar, and bruise the raspberries well. Let them stand for three or four days, stirring occasionally; then strain and to every pint of juice add one lb. of sugar. Bring to the boil and simmer for half an hour. Strain and allow to get cold. Then bottle and cork, making the corks airtight.
raspberries must be fully ripe