Strawberry-Raspberry Preserves

1. 1

   Combine berries and sugar in slow cooker.

2. 2

   Cover, and cook on high 2 hours.

3. 3

   Mash berries with potato masher, then ladle preserves into 4 clean 8-oz.

4. 4

   canning jars.

5. 5

   Cool.

6. 6

   When preserves are cool, seal with lids, and refrigerate or freeze.

7. 7

   Use within 1 week if refrigerated or 3 months if frozen.

No additional tips available.