Strawberry Raspberry Preserves

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I made this today because Strawberry's are now in season. It turned out perfectly. Very good flavor, texture and thickness. I didn't change a thing, followed recipe exactly. We put them in canning jars with some homemade decoration and plan on giving them to our kids to enjoy over the summer months. I definately will make this again and again. Thanks Anne for all your secrets and great recipes.

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I too have the problem that it did not set up and is runny. I used 2 packages of pectin and only 3/4 cup water, however, it does not say what size orange to use or how much juice. The orange I used was pretty big, so now all you can taste is orange and it's runny. Disappointed.

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I love it...Being new to US, cooking what i loved in a restaurant or while visiting a friend, makes it hard to know the what was in it.
Thank you so much, i was looking for this for almost 1 year. (i had it one time in a restaurant in a different state
Yammieeeeee

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I find this a perfect recipe for fruit preserves. I used our own sweet black raspberries and sweet strawberries. The sweetness of the fruit, itself, will really determine the quality of the final product. So don't rely on sugar, alone. Unless you grow your own, be sure you buy sweet fine fruit in the first place before making this. You may even find you can reduce the granulated sugar and will gain even brighter fruit flavors. I also recommend reserving 1/3 of the fruit. This makes a beautiful final product. Anne is spot-on, as always.

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I made this recipe exactly how it was written and it was a hit. We gave some away and everyone enjoyed it. It could have been a little sweeter but that is just my preference.

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This is wonderful ! I might suggest not breaking up the fruit too much if you like it chunky. Also i read the review of the person who burned the pectin....we stired it constantly and brought it slowly to a boil.We love it a friend tasted it and i'm forwarding recipe to her. Thanks food network. Also we put the pectin and water in the blender before heating it.

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My preserves did not thicken enough. I wonder if the 2 pkg's of pectin was right to 3/4 cup water? The taste is really good...a little puzzled as I followed instructions to the letter.

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Oh my gosh, I went online to get this recipe and saw the first review so I did some research and sure enough, every recipe that I read online stated one package of pectin to ONE CUP OF WATER. Having never made my own preserves, I would have done the exact same thing that the reviewer did - and it would have been a costly mistake! I hope that somene is maintaining this website and will make the correction asap!

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I just made this recipe and put it in the fridge to chill. There is something wrong with the quantity of 2 pkgs of pectin to 3/4 cup of water. It was way too thick!! It burned on the bottom of the pan before it even began to boil. I hope it tasted ok as I'll be really dispappointed to waste all those ingredients. I'm wondering if maybe the recipe should have read 2 package fruit pectin and 3/4 cup of water per package for a total of 1 1/2 cups of water?