Strawberry Preserves with Black Pepper and Balsamic Vinegar

Makes about 2 Cups


Spooned atop fresh goat cheese on crostini, these piquant preserves make a great hors d’oeuvre.   They are also delicious with scones, biscuits, muffins or toast.

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.


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