Fresh Raspberry Preserves

1. 1

   In a medium saucepan, cook the raspberries with the salt over moderate heat until they start to break down and release their juices, about 5 minutes.

2. 2

   Add the vinegar and sugar and cook over moderately low heat, stirring occasionally and crushing the berries with the back of a spoon, until very thick, about 45 minutes.

3. 3

   Transfer the preserves to a small bowl and let cool to room temperature, then refrigerate.

No additional tips available.