Strawberry Preserves with Black Pepper and Balsamic Vinegar

2 c Strawberries (about 1 pint), trimmed and quartered
1 1/2 c Sugar
3 tb Balsamic vinegar
3 tb Water
1 ts Cracked black pepper

In a small heavy saucepan bring all ingredients to a boil, stirring, and skim surface. Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent. Remove pan from heat and cool preserves completely. Preserves keep, covered and chilled, 1 month.

Yield: 2 cups

Strawberry Preserves with Black Pepper and Balsamic Vinegar printer friendly version located here.
Click Back to return.