4 pints fresh strawberries, washed, cored and quartered
1/2 cup sugar
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.