Combine the first three ingredients together in a stainless bowl, and macerate overnight.

The following day, pour the fruit and macerating liquid into a wide-mouthed stainless or copper pot. Add the balsamic vinegar, and bring to a boil, stirring frequently to prevent the fruit from sticking to the bottom of the pot, and skimming the foam from the top using a metal spoon. The best way to remove the foam from the spoon is to dip it into a bowl of water. The spoon will immediately be ready for additional skimming.

Using a candy thermometer, bring the temperature to the gel point temperature for your altitude which is 8 degrees higher than the boiling point of liquid (220˚F at sea level, 208˚F at 6500 feet above sea level).

Boil for an additional 2 - 3 minutes.The strawberries should be somewhat translucent, but full of color. The foaming action should stop, and the bubbles from the boiling should become larger and lazier bubbles. (This is not a hard gelling jam, so traditional gel tests may not be accurate indicators that the preserves are ready.)

Immediately fill sterilized jars using a ladle and a funnel, wipe the lip of the jar clean with a clean cloth, screw on the lid. If there are any preserves on the lip of the jar, you will not get a good seal. Keep on the counter until it seals, about an hour. Enjoy!