Lemon Verbena Scented Strawberry Peach Conserves

1. 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. 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. 3

   Bring the mixture up to 220u00b0. Stir. Stir. Stir. Boil for 4 minutes at 220u00b0, 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.

* Per serving · 4 servings · Values may vary.

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