Peachy-Berry Conserve

• 10 ounces frozen sweetened strawberries
• 12 teaspoon ascorbic acid
• 1 cup drained canned peach
• 1 (1 3/4 ounce) package powdered fruit pectin
• 12 cup water
• 3 cups sugar
• 14 water
• 14 cup slivered almonds
• 1 tablespoon fresh lemon rind

1. When thawed, sprinkle ascorbic acid over berries.
2. Add peaches and let sit 20 minutes, stirring occasionally.
3. Combine pectin and 1/2 cup water; boil rapidly one minute, stirring constantly.
4. Remove from heat and immediately add sugar and 1/4 cup water; stir to dissolve sugar.
5. Add fruit to pectin and stir for 2 minutes.
6. Add almonds and lemon rind.
7. Pour into freezer jars; cover with tight fitting lids.
8. Let stand at room temp 24 hours.
9. If conserve dose not set properly, refrigeration will hasten the process.
10. Freeze at 0 or lower.

strawberries, ascorbic acid, peach, water, sugar, water, almonds, lemon rind

Taken from www.food.com/recipe/peachy-berry-conserve-20100 (may not work)