Wash and clean the fresh strawberries and raspberries and cut into small pieces. Add the preserving sugar, mix and let stand for 30 minutes. Then put everything in a saucepan, puree with the hand blender and bring to a boil. The mass should simmer for 4 minutes. Then immediately pour into jam jars that have been rinsed with hot water so that they are filled almost to the brim. Close the jars directly and let them cool. Tip: Of course, frozen fruits can also be used wonderfully. These should only be completely thawed before processing, because then, in my opinion, the aroma develops better.
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