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 pepperIn 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.
