Strawberry Preserves with Pepper and Balsamic

29 Apr

Recently we got the first strawberries of the year from FFTY. They were a bit white at the top, so I decided to use their preserves recipe from the newsletter to make them a bit more palatable. It turned out quite well; the pepper was an interesting touch. The preserves were a bit runny for my taste, but we enjoyed them on many a piece of toast for breakfast.


  • 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 and stir. 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 for up to 1 month.

–Recipe courtesy Farm Fresh to You newsletter.

Preserves simmering:

Finished preserves:

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Posted by on April 29, 2012 in Uncategorized


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