Immediate Gratification Jam

Adapted from Joie de Vivre by Robert Arbor and Katherine Whiteside

This is a lovely simple recipe to have up your sleeve as strawberries and raspberries and blueberries appear, glistening temptingly in their little baskets. This jam is not preserved in airtight jars with wax seals. It's completely fresh, and you only make enough to last about a week because it keeps well in the refrigerator for that long. It is delicious on toasted French bread that has been buttered as lightly or liberally as your taste and waist allow. The crunch and the butter and the sweet fruit is a perfect combination that you should enjoy while you can. Then next winter you will remember how good it was and making it may become a summer tradition.

Immediate Gratification Jam
Adapted from Joie de Vivre by Robert Arbor and Katherine Whiteside

Strawberries, raspberries or blueberries or all three*
Aproximately 1 to 2 cups sugar, depending on how much fruit you use

If the strawberries are large, cut them into four pieces; if small, cut into two pieces. The blueberries and raspberries do not need to be cut. Put the fruit in a bowl and toss with sugar until all the fruit is coated with sugar. Put the fruit in a saucepan. Add water to halfway up the fruit in the pan. Bring to a boil uncovered. Lower heat to a simmer immediately, stirring occasionally.

When the fruit has turned liquid, taste and add more sugar if it's not sweet enough. Once the extra sugar melts into the fruit, the jam is ready. It still looks runny but will firm up enough after it has been refrigerated.

*My favorite store-bought jam is a Swedish preserve, Queens Blend by Hafi It's made from red raspberries and wild blueberries and is as delicious a combination as I can imagine. So mix the fruits mentioned above at your whim.