We're Jammin'!

Since I bought "The Bread Baker’s Apprentice" by Peter Reinhardt, baking bread has become a hobby and way of actively participating in sustaining myself. From golden dinner rolls at Christmas dinner to a traditional Challah at Easter to every day whole wheat bread, Reinhardt’s book has become my bible of baking. My freezer is seldom found without a leftover loaf of bread that can be whipped out for a quick snack or simply dinner accompaniment.

When I looked in the refrigerator today, I realized that I have accumulated a dizzying array of jams to go with my baked goods. Here’s how it stacks up so far:

- Prickly Pear Jam from when my family visited Arizona and the Grand Canyon
- Strawberry Guava Jam from when my family visited Hawaii
- Apricot Pineapple Jam, which a family friend shared from their bumper crop of apricots last year
- Lemon Curd, leftover from our Mother’s Day Brunch in May - wonderful served with lemon poppyseed bread
-Sour Cherry Conserve, slightly tart and imported from Italy. It was on sale at the Nugget Market and I was curious to see what it would taste like. Me likey!
- Homemade strawberry jam that Paul and I made on Monday

Since we do have PB&J fairly often (especially on Meatless Mondays), this surplus of fruity condiments does not bother me in the slightest. In fact, I am even thinking of making more when plum season comes around. I’ve never had plum jam before, and I think nothing makes a better gift for friends than a jar of homemade jam!