In a large bowl, combine the strawberries, raspberries, sugar, orange zest and juice. Stir to combine and let macerate for 30 minutes.
After 30 minutes, gently smash the fruit mixture to start breaking the fruit down.
Remove one-quarter of the fruit mixture and PULSE (not puree) in the food processor and return it to the bowl.
In a small saucepan, combine the pectin and 3/4 cup water. Bring the water to a boil and boil for 1 minute, no longer. Add to the fruit and stir for 3 to 4 minutes.
Cover and place in the refrigerator to set for 2 hours or overnight.
Serve with toast or homemade biscuits.
Recipe courtesy of Anne Burrell