Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Blackberries

  2. 4 cups 948ml Cider vinegar, 5% acidity

  3. 1 tablespoon 15ml Cloves

  4. 1 tablespoon 15ml Allspice

  5. 2 Cinnamon - broken

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine blackberries and 1 cup cider vinegar in a glass bowl. Lightly crush blackberries. Add remaining cider vinegar and spices to the mixture. Cover bowl with waxed paper or plastic wrap and secure. Let vinegar steep in a cool, dark place for 4 weeks, stirring every 2 to 3 days. Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Strain vinegar through several layers of cheesecloth. Heat vinegar to a simmer; do not boil. Carefully ladle hot vinegar into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each 1,000 feet elevation. This recipe yields about 3 pints.


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