Summary

Ingredients

• g 1,000 strawberries, washed, cleaned
• 0.5 ½ cup balsamic vinegar
• 1 packet citric acid
• 500 g preservin suar (2: 1)
• 1 tablespoon peppercorns, black, crushed or pounded

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Instructions

1. Cut the strawberries into small pieces, coarsely puree them if necessary. Transfer to a large, tall saucepan. Add vinegar, citric acid and preserving sugar. Bring to a boil, stirring constantly. Let simmer for 4 minutes.
2. Take off the stove. Skim off the foam and add the crushed pepper. Pour the hot mass into prepared, sterilized twist-off jars.