Lemon Verbena Scented Strawberry Peach Conserves Recipe on Food52
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
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.
In a preserving pan or other deep pot that holds at least 4-5L, 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.
Bring the mixture up to 104°C. Stir. Stir. Stir.
Boil for 4 minutes at 104°C, 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.