Strawberry Preserves with Balsamic and Black Pepper

In a heavy bottom saucepan on medium-low add strawberries, a pinch of salt, black pepper, balsamic vinegar, lemon juice and half of the lemon zest. Heat and stir often to move the strawberries around. After about 20 minutes mash the strawberries to break them up a bit (I used a potato masher). Continue cooking until the juices are released and the strawberries are broken down, about 35-45 minutes total. (If you’re doubling the recipe cooking time will be longer.)

Then add 1 cup of sugar, stir until combined, add your candy thermometer to the side of the pan, turn up heat to medium and bring to a boil. Start checking the consistency after the candy thermometer reaches about 200 F. At 210 F the pectin, sugar and acid will gel to make preserves thick and you can remove the pan from the heat, add the other ½ of the zest and basil chiffonade and stir in.

Follow standard canning procedures if canning or let the preserves come to room temperature, fill the jars and just store them in the refrigerator.

Makes six 4 ounce jars.