Strawberry-Raspberry Preserves

Strawberry-Raspberry Preserves

Any combination of berries will work here, so mix things up according to what you find in season. The preserves will look very runny when done, but will thicken as they cool. Sugar has been kept to a minimum; add more near the end of cooking time if you like sweeter preserves.

  • 4Servings


  • 2 lb. strawberries, stemmed and halved
  • 1 lb. raspberries
  • 1/4 cup sugar


1. Combine berries and sugar in slow cooker. Cover, and cook on high 2 hours. Mash berries with potato masher, then ladle preserves into 4 clean 8-oz. canning jars. Cool.

2. When preserves are cool, seal with lids, and refrigerate or freeze. Use within 1 week if refrigerated or 3 months if frozen.

Nutrition Information

  • Calories: 11
  • Carbohydrate Content: 3 g
  • Fat Content: 0.5 g
  • Fiber Content: 0.5 g
  • Protein Content: 0.5 g
  • Sodium Content: 0.5 mg
  • Sugar Content: 2 g