Strawberry Preserves With Black Pepper and Balsamic Vinegar

Total Time
Prep 10 mins
Cook 20 mins

Use fresh strawberries, only freshly cracked black pepper, and the best balsamic you can afford. I actually prefer it with just the balsamic and strawberries. Recipe is from Gourmet.

Ingredients Nutrition


  1. 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.
Most Helpful

We're addicted to this jam -- it's delicious! I tend to be vinegar-phobic so cut that in half; we also adore black pepper, so increase it by half. Also, once the strawberries cook down, I use a potato masher to break them up a bit more and I like that consistency. The black pepper kick in this jam is really fun, and it's great on toasted English muffins, as well as on peanut butter & jelly sandwiches (made with whole wheat bread.) I wish this was a canning recipe so I could make more at a time and store it on a shelf - we love it!

Linorama June 13, 2010

Oh boy, this one's dragging my heart around. Stop it!

gailanng March 01, 2012

Simply amazing! Used over Honey Vanilla Pound Cake for strawberry shortcakes and it was incredible!

Burgundy Damsel June 24, 2010

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