The beauty of this jam is the quickness of both making it and—happily—eating it. You’ll see.
I use blueberries, strawberries, and raspberries for this version, but the same method applies to a single-fruit jam or a combination of others, such as blackberries or gooseberries. I like adding strawberries, as they hold their shape slightly better and give the jam thickness. Blueberries are good for their color, and raspberries for their texture.
