Place berries in bowl, add vinegar and pepper, stir to coat. Place sugar, lemon juice, lemon zest and minced chili in large saucepan. Heat and stir until sugar dissolves (7–10 minutes). Add berries, bring to boil, stirring frequently. Reduce heat to simmer and cook until temperature registers 220° on a candy thermometer. Cool 10–15 minutes; transfer to jars. Refrigerate for up to 2 weeks, or process using standard canning procedures for long-term storage.