2 1/2 lbs. fresh peaches, peeled or 2 lbs. frozen sliced peaches
6 c. sugar, divided
2 pints strawberries, hulled and halved
1/4 c. fresh lemon juice

Cut peaches into 1-inch chunks. Toss with 3 cups sugar in large nonaluminum pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, 15 minutes. Stir in remaining sugar, strawberries and lemon juice. Increase heat to medium-high and bring mixture to a boil. Reduce heat and simmer, stirring occasionally until mixture is thick and holds its shape when spooned on chilled plate, about 1 hour.

Ladle preserves into three 1-pint preserving jars. Let cool and refrigerate up to 2 months.