Gather ye berries while ye may for this simple, sweet jam.
Place 24 ounces total mixed blackberries, raspberries, blueberries and quartered strawberries in a large pot with 3 tablespoons lemon juice, 3 tablespoons sugar, 2 tablespoons water and 1 tablespoon fresh chopped rosemary, then crush the berries with a potato masher.
Cook over medium heat, stirring occasionally with a wooden spoon and scraping the bottom, until thickened, about 40 minutes.
Transfer the jam to sterile glass jars, leaving a little room at top, seal and let cool, then refrigerate.
Use within 3 weeks on toast with ricotta, served with cheese and crackers, as a decadent sauce on duck or pork, or freeze up to 6 months.
Dee Ryan is a longtime contributor to Sauce Magazine who regularly pens Just Five.
This article appears in August 2017.