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…
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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.
Ingredients
- 2 lb. strawberries, stemmed and halved
- 1 lb. raspberries
- 1/4 cup sugar
Preparation
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
- Cholesterol Content 0 mg
- Fat Content 0.5 g
- Fiber Content 0.5 g
- Protein Content 0.5 g
- Saturated Fat Content 0 g
- Sodium Content 0.5 mg
- Sugar Content 2 g