Strawberry-Raspberry Preserves

Directions

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.