Fresh FROM THE Patch

MIXED BERRY JAM

Makes about 2 cups

This simple jam is perfect for spreading on toast, slathering over waffles, or stirring into a refreshing summer sangria.

1 cup fresh blackberries
1 cup fresh blueberries
1 cup chopped fresh strawberries
1½ cups sugar

1. In an enamel-coated cast-iron Dutch oven, place blackberries, blueberries, and strawberries; using a potato masher, lightly mash. Add sugar, and stir to coat. Let stand for 10 minutes.

Place pot over medium heat, and bring mixture to a boil. Cook until mixture is thick enough to coat the back of a spoon and leaves a trail when spoon is dragged across bottom of pot, about 20 minutes. Press mixture through a fine-mesh sieve; discard solids. Transfer jam to a clean glass jar, and secure lid. Let cool to room temperature. Refrigerate for up to 1 month.