- 4 pints fresh strawberries, washed, cored and quartered
- 1/2 cup sugar
- Pinch salt
- Pinch black pepper
- 2 lemons, juiced
- 1 teaspoon freshly chopped rosemary leaves
In a skillet with high sides, add all ingredients and stir to combine. Bring up to a boil and lower heat to a simmer until thick and spoonable, about 30 minutes. Transfer preserves to a bowl and let cool to room temperature.
Serve with toasted bread or baked goods.
Recipe courtesy of Michael Chiarello
Recipe courtesy of Alex Guarnaschelli