My jam makes for a pretty finished product, but the process for getting there is anything but. That’s why I prefer to cook alone. As I’ve mentioned before, I have many things going against me when it comes to being a graceful chef. I’m disorganized. I make a mess and leave a trail. I swear a lot. I drop things and break things and hurt myself. The phrase “Mama cut her finger with a chef knife” was recently a major part of Chloe’s catching-up chit-chat with people she hadn’t seen in a while.
Maybe that’s why jam making and canning appeals to me and challenges me so much. It is precise and allows no room for error. It requires organization and exacting tools and tight choreography. It requires preparation and meticulousness. As someone who loses her keys every single day, home canning is a complete departure from my personality. It’s teaching me discipline and exactitude, which is like teaching math to a cat. But that’s exactly why—when it comes out right—it’s so very, very rewarding.
Things to do with homemade blueberry jam:
- Spread it on toast
- Make the best darn PB&J you’ve ever eaten
- Swirl it into yogurt for food-of-the-gods-good blueberry yogurt
- Warm it up a little and spoon it on top of cheesecake or vanilla ice cream
- Sneak into the kitchen in the middle of the night and eat it straight from the jar
- Give it as a gift, if you’re a nicer person than me