Ingredients:

• 2 cups strawberries (about 1 pint), trimmed and quartered (4c)
• 1 1/2 cups sugar (3c)
• 3 tablespoons balsamic vinegar (6 tbsp)
• 3 tablespoons water
• 1 teaspoon cracked black pepper (2 tsp)

Directions:

Take 1/3 of the sugar, mix in 1 tsp Pomona's pectin and set aside.

In a small heavy saucepan bring all ingredients (except pepper) to a boil. Add 1 tsp calcium mixture from Pomona's, continue stirring and skim surface.

Simmer mixture, stirring and skimming foam occasionally, 15 minutes, or until thickened and translucent.

Then add sugar with Pomona's and boil for 2 more minutes.

Remove pan from heat, stir in pepper and proceed to canning.

Each batch makes just under 3 c of preserve.

Read More http://www.epicurious.com/recipes/food/views/Strawberry-Preserves-with-Black-Pepper-and-Balsamic-Vinegar-14034#ixzz1wAp7UNMy

Read More http://www.epicurious.com/recipes/food/views/Strawberry-Preserves-with-Black-Pepper-and-Balsamic-Vinegar-14034#ixzz1wAnyno8E