Instructions: Combine red raspberries and 1 cup white wine vinegar in a glass bowl. Lightly crush raspberries. Stir remaining white wine vinegar, sugar, and honey into mixture. Cover bowl with waxed paper or plastic wrap and secure. Let vinegar steep in a cool, dark place for 4 weeks, stirring every 2 to 3 days.

Prepare Ball brand or Kerr brand jars and closures according to manufacturers instructions.

Strain vinegar through several layers of damp cheesecloth. Heat vinegar to a simmer; do not boil.

Carefully ladle hot vinegar into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 3 pints.

Comments: One-quarter cup washed, fresh raspberries may be added to each jar before filling with flavored vinegar. Process according to instructions.

Yield: 3 pints

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