Lemon Verbena Scented Strawberry Peach Conserves

• 2 cups frais de bois, Marie de bois, or other woodland strawberry
• 3/4 cup sugar
• 2 cups frozen or fresh peaches, pureed - I prefer pinkish peaches
• 1 lemon, juiced
• 5 sprigs lemon verbena, six leaves set aside

1. In a large glass or ceramic bowl, hull the strawberries, leaving them whole. Add the sugar, lemon verbena and lemon juice. Macerate overnight in the refrigerator.
2. In a preserving pan or other deep pot that holds at least four quarts, add the berries with the sugar, verbena and lemon juice. Bring to a full rolling boil, then add the peach puree and bring back to a boil. Stir constantly as the puree will want to stick and burn.
3. Bring the mixture up to 220u0b0. Stir. Stir. Stir. Boil for 4 minutes at 220u0b0, skim any foam - there shouldn't be much - then remove the verbena stalks and funnel into sterilized jars. Add two verbena leaves to each jar, and cover.

frais de bois, sugar, peaches, lemon, lemon verbena

Taken from food52.com/recipes/4854-lemon-verbena-scented-strawberry-peach-conserves (may not work)