Fruit vinegars are usually made from soft fruits such as blackberries or raspberries, bilberries and currants.
To each kilo of ripe fruit add one litre of best distilled malt vinegar. Place in a porcelain bowl, cover with a cloth and leave to stand for 3-5 days, stirring occasionally. Strain and add 1k of sugar to 1lt fruit vinegar and boil for 10 minutes.
Store in glass bottles.
Plums make more robust vinegar good for flavouring meat sauces!
Love Your Environment! Love Your Vinegars!