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, raspberries, and blueberries start appearing—glistening temptingly in their little baskets. You can make this jam with any one of them, or a combination of two or all three.

This jam is not preserved in airtight jars or sealed with wax. It’s completely fresh. You only make enough to last about a week, and it keeps well in the refrigerator for that long.

It is delicious on toasted French bread that has been buttered—either lightly or liberally, depending on your taste and waist. The crunch of the bread, the butter, and the sweet fruit is a perfect combination that you should enjoy while you can. Next winter, you may find yourself remembering how good it was—and making it may become a summer tradition.

Immediate Gratification Jam

Strawberries, raspberries, blueberries—or any mix of them*
Approximately 1 to 2 cups sugar, depending on how much fruit you use

If the strawberries are large, cut them into four pieces; if they’re small, cut them in half. Blueberries and raspberries can go in whole.

Place the fruit in a bowl and toss with sugar until well coated. Transfer to a saucepan and add water just to halfway up the fruit.

Bring to a boil uncovered. Immediately reduce the heat and simmer, stirring occasionally.

When the fruit has turned mostly to liquid, taste. If it’s not sweet enough, stir in more sugar. Once that melts into the fruit, the jam is ready. It may still look runny, but it will firm up slightly after chilling.

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