Two black raspberry posts in a row? Yes, indeed, I love my black raspberries .
The black raspberries just keep coming, like the rain this year. Normally the black raspberries are burning up by this time of year. But this year the rain won’t stop.
I picked another 8 cups in in my backyard in just 20 minutes. I made jam, raspberry syrup, and raspberry vinegar.
The raspberry syrup was simple, mash up 3 1/2 cups of raspberries with 1 cup of sugar and 1/2 cup of water. Bring that to a boil and cook at a simmer for 5-6 minutes. Press it through a fine sieve and you’ve got raspberry syrup. I squeezed half a lemon into it because I thought it was a bit sweet.
Take what’s left in the sieve and put it in jar and pour 2 cups of white vinegar over it. Let it sit a couple of weeks and you have raspberry vinegar for salad dressings.