Ingredients:

• strawberries – 500 grams
• Raspberries – 350 grams
• Granulated Sugar – 300 grams or as per taste
• Lemon juice – 1 tbsp
• Water – 100ml 

Method:

1. Roughly chop the strawberries
2. Boil the strawberries and raspberries in water in a closed, deep bottomed pan for 10 minutes on high flame, once boiling it releases a lot water
3. Reduce flame and simmer for 30 – 40 minutes till it reaches a smooth and thick consistency
4. Remove from flame, and mix in the sugar
5. Allow it to cool, add the Lemon Juice (preservative)
6. Store in an air-tight bottle in fridge. Stays up to 2 weeks in fridge
7. Use as a normal spread on toasted bread
8. Avoid adding sugar while cooking, this makes it sticky
9.