1 tsp salt
1 1/2 Tbsp red wine vinegar
3/4 cup sugar
Powdered pectin, if desired
In saucepan, cook the raspberries with the salt until they start to break down and release their juices, about 5-10 minutes. Add the vinegar and sugar. Cook over med-low heat, stirring occasionally and crushing the berries with the back of a spoon, until very thick, about 45-60 minutes. Add powdered pectin (1 tsp at a time) as needed to reach desired thickness. Transfer the preserves to small mason jars. Seal and bathe in boiling water bath for 10 minutes.
Makes 20 oz
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