Summer Pudding

Combine the sugar and water in a heavy saucepan, bring to a simmer over high heat. Simmer until liquid is clear and all the sugar has dissolved.

Place all the berries in another saucepan. Pour the sugar syrup over the fruit and bring to a simmer over high heat.

Drain the berries, reserving the liquid. Quickly chill 1/4 cup of the liquid, either over ice or in the freezer. Reserve the remaining fruit juice.

Sprinkle the gelatin over the 1/4 cup chilled fruit juice and let it dissolve. Combine with the reserved fruit juice.

Line a 4- to 6-cup bowl with plastic wrap. Dip the slices of bread, one at a time, into the fruit juice-gelatin liquid and, starting with the bottom of the bowl, line the inside of the bowl with them, overlapping slightly.

Fill the center with the berry mixture, fold the dipped bread over the top of the filling, using more bread (dipped in the fruit juice-gelatin liquid) to completely cover the top of the berry mixture. Fold the plastic wrap over the top of the bread and press lightly to compact the filling. Refrigerate for at least 8 hours.

Unmold the pudding, peel off the plastic wrap. Glaze with the strained, warm strawberry jam.