2 tablespoons butter
6 tablespoons strawberry preserves
6 tablespoons rum
1 pound strawberries, sliced
1 small jigger raspberry preserves
1 cup fresh lemon juice
Place butter in a medium skillet over medium heat. Add strawberries and cook until tender; remove from pan. Place strawberry preserves in a mixing bowl.
Stir rum and preserves into skillet. Sprinkle with lemon juice, pressing on bottom of pan.
Place pan in hot oven to melt. Place over medium heat and cook 15 minutes, until bubbles in pan are visible.