In college, I liked to cook and bake. My cooking was of the semi-homemade variety, and my baking was pretty much always from a box mix (Funfetti, anyone?), but my friends who didn’t cook and bake at all saw this as very domestic and frequently told me so. It used to offend me to no end because I did not see myself that way at all. Fast forward some number of years, and I feel totally different than I did then. If someone were to tell me that now, my response would be something along the lines of “Heck yes I am!” You could say I’ve embraced this part of me and allowed it to become a large part of who I am today. The college version of myself would have never believed that I’d spend my days with a toddler and my evenings in the kitchen, but here I am. And you know what? I’m really happy to be here.
Like people who are either for or against nuts in desserts, I’ve found people tend to be either in the jam camp or the jelly camp. I prefer jam but am not averse to jelly, though I have yet to make it at home. I love the texture of jam because it’s made with the fruit in it (jelly is made from juice and is smoother than jam). We use our jams for so much more than for spreading on biscuits, and I’ll soon be sharing a great cocktail recipe that utilizes this jam. We’ve made a few different types of jam, but this one is my favorite so far. Sweet strawberries and vanilla bean make a lovely combination, and I want to put this jam on everything. Seriously. I may have to make another batch to get us through winter because the three jars we have currently are not going to last long.