For the quick jam:
Put the strawberries, blueberries, raw cane sugar and drops of lemon juice in a small pot. Allow to simmer for around 7 minutes and stir so they do not burn. Add 3 tablespoons of water and cook for a few more minutes. Add salt.
Turn the heat off and add a bit of lemon zest, only the yellow part, as small as possible.
Slice and toast the bread and put some ricotta, quick jam, minced chili pepper, salt, pepper, olive oil and fresh fruit, optionally.