Raspberry Vinegar II

6 ½ cups fresh raspberries

¾ quart vinegar

⅔ cup white sugar

In a stockpot, combine the raspberries, vinegar and sugar and bring to a rolling boil, stirring constantly. Remove from heat, cover and chill for one month.

Remove vinegar mixture from refrigerator and strain through cheesecloth. Bring the mixture to a boil in a large pot and simmer for 5 minutes. Pour into sterilized jars. Ready to use immediately.