Strawberry and Cherry Jam

In a large nonreactive bowl, gently toss together the strawberries, cherries, and sugar. Cover and let stand at room temperature for 1 to 2 hours.

Place 3 small plates in the freezer.

Meanwhile, wash 6 half-pint (8-fl. oz./250-ml) jars and lid rings in a dishwasher or by hand in hot soapy water. Place the jars and lid rings in a large pot of water. Bring to a boil over medium heat and boil for at least 10 minutes. Meanwhile, wash the lids by hand in hot soapy water and place in a small pot of water. Bring to a simmer over medium-low heat and simmer for at least 15 minutes.

Transfer the fruit mixture to a large nonreactive saucepan and add the lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, for 10 minutes. Remove from the heat.

Test if the jam is set: Drizzle 1 tsp. of the jam on a plate from the freezer. Wait 15 seconds and then run a finger through the jam. The jam should wrinkle slightly and have a thick consistency. If the jam is not set, return the pot to the heat for 1 to 2 minutes and test again.

Ladle the hot jam into the jars, leaving 1/4 inch (6 mm) of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids

Process the jars for 10 minutes in a boiling-water bath. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 6 half-pint (8-fl. oz./250-ml) jars

Adapted from Williams-Sonoma The Art of Preserving, by Lisa Atwood, Rebecca Courchesne and Rick Field