Strawberry preserve with balsamic and cracked black pepper
1kg strawberries 70ml water 70ml balsamic vinegar 600g sugar 8g cracked black pepper Bring all the ingredients to the boil in a heavy-based saucepan, stirring occasionally and skimming surface. Simmer for about 15 minutes or until thickened and translucent. If fruit is getting too soft, you can separate it from the syrup and just thicken the syrup on its own. Remove from heat and cool completely before bottling or serving.