Cherry rhubarb jam with balsamic vinegar and crushed black pepper. Scant cup of sugar to one pound of fruit, tablespoon of lemon juice, two teaspoons pepper, or to taste, two tablespoons balsamic, or to taste. Bring fruit, sugar and lemon juice to a rolling boil, cook, stirring till fruit has thickened (test on a cold saucer). Add other ingredients, to taste. Put in clean jars. Can be refrigerated, or processed in a water bath for a longer shelf life.