Step 1

Wash the berries, then add the water, and vinegar to the pot.

Step 2

The berries should be just barely covered by liquid, with a few bobbing around here and there, a technical term we call “floating hippos” in the kitchen.

Step 3

Bring the pot to a simmer, cover, and cook for 15 minutes on low heat. Mash the berries, or use a hand blender to break them up, simmer for a few minutes more, then strain the liquid and combine it with it’s volume of sugar (equal parts). Boil for another 5 minutes, or until the syrup barely coats the back of a spoon, then transfer to jars and store. The syrup will be shelf stable canned in small jars and kept in a pantry, frozen, or refrigerated.