I'll say, "Hey, I'll trade you a jar of that jam for one of mine!"
And she'll say, "Sure, what do you have?"
Um. What do I have? I have, like, three cabinets full of jam. But hell if I know what's in there.
Today was jam inventory day. It's becoming a bittersweet fall ritual.
Probably I'll make a few jars of apple butter, but otherwise this is going to have to hold me until next summer.
Sour cherry preserves: 1
Strawberry preserves: 1
Sour cherry and rose petal preserves: 5
Sour cherry and almond preserves: 3
Pear butter with vanilla bean: 5
Grape jam: 7
Spiced peach butter: 4
Peach preserves: 5
Lightly sweetened peach preserves: 3
Peach preserves with vanilla bean: 3
Peach preserves with pinot noir and cinnamon: 1
Black raspberry preserves with chocolate: 2
Ground cherry preserves: 2
Apricot preserves with vanilla: 3
Peach-raspberry preserves with cardamom: 4
Black currant jam: 3
Strawberry-rhubarb preserves: 2
Red currant jam: 1
Fraise des bois jam: 1
Strawberry-raspberry preserves with balsamic vinegar and black pepper: 1
Whole strawberries in very light syrup: 3
Sour cherries in very light syrup: 1
Peaches in medium syrup: 6
Now, obviously that's not everything. There are the nonfruit items, as well: three jars of spicy tomato sauce, four jars of pickled asparagus, four jars of red tomato jam, and three jars of honeyed yellow tomato butter.
Daniel Shumski works for an orchard. He also writes Fruit Slinger, a seasonal blog.