Woodland Strawberry Peach Conserves with Lemon Verbena

This delightful conserve combines the sweetness of woodland strawberries and peaches with a hint of lemon verbena, creating a perfect balance of flavors. Ideal for spreading on toast or pairing with your favorite cheese.

Ingredients

2	cups frais de bois, Marie de bois, or other woodland strawberries, hulled
¾	cup sugar
2	cups frozen or fresh peaches, pureed - I prefer pinkish peaches
1	lemon, juiced
5	sprigs lemon verbena, six leaves set aside

Instructions

• 1. Begin by hulling the woodland strawberries, leaving them whole, in a large glass or ceramic bowl. Add the sugar, lemon verbena sprigs, and freshly squeezed lemon juice. Allow the mixture to macerate overnight in the refrigerator for optimal flavor infusion.
  2. Transfer the macerated mixture into a preserving pan or a deep pot capable of holding at least four quarts. Bring the mixture to a full rolling boil. Incorporate the peach puree and bring it back to a boil, ensuring to stir constantly to prevent sticking and burning.
  3. Continue cooking the mixture until it reaches 220°F, stirring diligently throughout. Boil for an additional 4 minutes at 220°F, skimming any foam that may accumulate. Remove the lemon verbena stalks, then carefully funnel the conserve into sterilized jars. Place two fresh lemon verbena leaves in each jar before sealing.

Jul 18, 2024