Help! Too much black pepper
I am making strawberry preserves with balsamic vinegar and black pepper, recipe from epicurious. I read all of the reviews, and not a lot of complaints about the pepper. Well, it's really aggressive - to the point where I don't think I can eat it as is. I have no extra strawberries to add in order to compensate. Anyone have any ideas about how to mitigate the pepperiness?? I really would hate to throw it out but after just sampling the tiniest bit on a spoon, my mouth is still kind of burning. I like pepper, but this is wayyyy too much.