Step 1

Put the elderberries in a large bowl and add the cider vinegar and crush them lightly with a potato masher.

Step 2

Pour into a large sealed glass container (I used a Le Parfait Jar) and leave to macerate for at least 2 days - 5 days is better if you have the time.

Step 3

Attach the jelly bag to its stand and place it over a large bowl.

Step 4

Pour the macerated elderberries and juice into the jelly bag and leave to strain for at least 2 hours or overnight.

Step 5

Measure the strained liquid and pour into a preserving pan or large saucepan.

Step 6

For every 600 ml (2 ¼ cups) of liquid add 450 g (2 ¼ cups) of granulated sugar.

Step 7

Place over a low heat, stirring until the sugar is dissloved.

Step 8

Bring slowly to the boil and boil for 10 minutes - 15 minutes if you want a syrupy vinegar.

Step 9

Remove from the heat and skim off any scum.

Step 10

Leave to cool before decanting into sterilised bottles or jars.

Step 11

Store in a cool dry place away from direct sunlight - keeps for at least 12 months.