Strawberry Raspberry Preserves
- 1 quart strawberries, topped and quartered
- 2 pints raspberries
- 2 cups sugar
- 1 orange, zested and juiced
- 2 packages powdered fruit pectin
- Toast or biscuits, for serving
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