Put strawberries in one pan, currants and cherries in another, and gooseberries and raspberries in a third pan. Lightly crush all but the gooseberries and raspberries.

Measure 7 cups of sugar. Mix 1 cup of the sugar with the strawberries and 3 cups of sugar with the fruits in each of the remaining pans. Bring each jam to a boil, stirring frequently, cooking to the jelling point. Remove from the heat and skim off any foam. Combine the jams before ladling into hot jars.

Leave 1/4 inch head space and process in a water bath for 10 minutes.