Title: Strawberry preserves with black pepper and balsamic vineg
 Categories: Live
      Yield: 2 Cups
 
      2 c  Strawberries (about 1 pint),
           Trimmed and quartered
  1 1/2 c  Sugar
      3 tb Balsamic vinegar
      3 tb Water
      1 ts 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.
  
  Yield: 2 cups