Woodland Strawberry Peach Conserves with Lemon Verbena
Serves: 3 pints
Ingredients:
5
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 |
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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 |
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. |
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| 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. |
Published on Jul 18, 2024 by Luminița