Strawberry Preserves with Black Pepper and Balsamic Vinegar Recipe courtesy of Gourmet Magazine 2 cups strawberries (about 1 pint), trimmed and quartered 1 1/2 cups sugar 3 tablespoons balsamic vinegar 3 tablespoons water 1 teaspoon 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. Recipe Summary Difficulty: Easy Yield: 2 cups User Rating: Copyright © 2006 Television Food Network, G.P., All Rights Reserved