2 1/2 lb. fresh peaches or 2 lb. frozen peaches
6 c. sugar
2 pts. strawberries
1/4 c. lemon juice

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