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Place raspberries into clean 1 pint-size canning jar.
Bring remaining ingredients to simmer in 1-quart saucepan on medium heat, stirring occasionally to dissolve sugar. Pour over berries in jar. Let stand to cool slightly. Wipe rim of jar clean with damp cloth. Cover jar with clean metal lid and screw on band.
Refrigerate at least 2 to 3 days before using. Store in refrigerator up to 2 weeks.