Strawberry Preserves with Black Pepper & Balsamic


2 Cups strawberries (about 1 pint), trimmed and quartered
1-1/2 Cups sugar
3 Tbsp Balsamic Vinegar18 year Traditional works great
3 Tbsp water
1 tsp cracked black pepper


Combine all the ingredients in a small heavy saucepan, and bring the mixture to a boil, stirring frequently. Skim off any foam that forms on the surface of the boiling liquid.

Continue simmering fruity mixture, stirring frequently, and skimming foam occasionally, for about 15 minutes, or until preserves have thickened and are translucent.

Remove pan from heat, and transfer strawberry mixture to a bowl or small heatproof storage container. Allow preserves to cool completely before putting lid on container and/or refrigerating.

Preserves keep, covered and chilled, up to 1 month.

To serve: Share these preserves with crusty bread and a soft cheese! Makes a great addition to a grilled cheese sandwich or a cheese plate, too!

Makes about 2 Cups