Active Time
N/A
Total Time
1 HR
Yield
Serves : Makes 1 1/2 cups
© Con Poulos

How to Make It

Step

In a medium saucepan, cook the raspberries with the salt over moderate heat until they start to break down and release their juices, about 5 minutes. Add the vinegar and sugar and cook over moderately low heat, stirring occasionally and crushing the berries with the back of a spoon, until very thick, about 45 minutes. Transfer the preserves to a small bowl and let cool to room temperature, then refrigerate.

Make Ahead

The preserves can be refrigerated for 2 weeks.

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