How to make fruit balsamic vinegar
- 1kg Soft fruit (blackcurrants, blackberries, raspberries, strawberries, etc.)
- 600ml Balsamic vinegar
- 700g Unbleached granulated sugar
- Optional extras: spices or herbs: 1 cinnamon stick, piece of ginger the size of your thumb, sliced, ½ tsp cloves, 2-3 sprigs of rosemary, thyme or lemon verbena
- STEP 1
Clean the fruit and check for stalks and insects. Dry with a clean cloth and pour into the jar. Mash lightly with a potato masher or muddler. Add spices or herbs if using.
Pour the vinegar into the jar, stir and seal. Place in a cool, dark cupboard for a week, shaking every day.
- STEP 2
Strain into a large container through a muslin lined sieve or jelly bag. Cover with a clean damp tea towel (to stop flies visiting) and leave the fruit to drip overnight.
- STEP 3
The next day, prepare your clean bottles for the hot liquid by putting them in a low oven 130oC (275oF/gas mark ½) making sure they are not touching (this also sterilises them).
Remove the lids and place on the rack separately, after making sure that they are ovenproof. If you are using lids with a plastic coating on the inside, put these in a bowl of boiling water.
Leave the jars in the oven for 30 minutes. Use tongs and oven gloves to remove when you’re ready to fill them.
- STEP 4
Measure the fruit vinegar into a large pan. For each 500ml (17fl.oz/2 cups) liquid, add 400g (14oz/2 cups) sugar and bring to the boil. Reduce the heat to a gentle boil and cook for 10 minutes.
- STEP 5
Carefully pour using a funnel into the hot jars. Wipe the tops with a damp cloth before sealing and place on a wooden board or table to cool. Label when cool. The vinegar is ready immediately and will store in a cool place for up to a year. Keep in the fridge once opened.