Ingredients

• 2 1-pint baskets strawberries, hulled, diced
• 1 1/2-pint basket fresh raspberries or 1 1/2 cups frozen unsweetened, thawed
• 3/4 cup sugar

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Instructions

1. Combine all ingredients in heavy large skillet. Stir over low heat until sugar dissolves. Increase heat and boil until preserves are very thick, stirring frequently, about 10 minutes. Spoon into small bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)