Raspberries are important all summer long for our honey bees, and they are also a favorite around our house. In 2015, in preparation of hosting our first hives, we planted 50 Caroline raspberry plants. Those 50 have had a party over the years, and now we must have more like 75 plants, all bear fruit beginning in June and lasting until October.

All that means: Bees are happy, and I’m always on the lookout for new recipes for these little goodies.

This raspberry vinegar is light and tangy and not too sweet. It’s perfect with a light summer time salad.

Ingredients

6 cups fresh Caroline Raspberries
3 cups white wine vinegar
2/3 cups white sugar

Directions

On the stovetop, in a large pot, combine ingredients. Stirring constantly, bring raspberry mixture to boil. Let boil for 5 minutes. Then, pour mixture into heatproof jars and cover. Refrigerate for at least four weeks (I let sit for six weeks).

Remove from fridge, and strain through cheese cloth. I strained three times to remove all the seeds and pulp.

Return raspberry mixture to stovetop and bring to boil, then pour into clean jars.

If you plan to use right away, simply store mixture in the fridge and enjoy. Otherwise, follow canning procedures, as you would for jam.