To think that jammin' was a thing of the past;
And I hope this jam is gonna last.
Bob Marley sang those couplets. He probably wasn't thinking about fruit preserves when he penned them, but analyzing them in that context yields ― if you will ― a ripe, juicy discussion all the same. Because jam is a thing of the past, a foodstuff that became popular via necessity ― because jam, unlike, say, a kingly roast turkey leg, is "gonna last." Middle Eastern countries, though likely not the "Babylon" of which Marley often sang, were responsible for creating the first fruit jams and jellies. Knights returning from the Crusades may have introduced preserves to European palates, and by the late Middle Ages, such products were, on the regular, getting smeared across the white-lead makeup-caked faces of ladies and lords.
While preserves are no longer a way of life for most folks, if the ever growing crop of urban homesteaders is proper indication, people today still like jammin'. If you'd like to give it a whirl yourself, there's a chance you might score tickets for Thursday's Urban Kitchen tutorial at the Ferry Building: Happy Girl founder Jordan Champagne's "Jamming with Happy Girl," wherein participants will use produce from the farmers' market to make strawberry-Meyer lemon jam and mixed berry jubilee, learning fundamentals of preservation along the way. The class is sold out, but you can put your name on the waitlist and hope for the best.
Jamming with Happy Girl: Part I of the Sweet 'n Sour Preservation Series
When: Thurs., July 15, 5:30-7:30 p.m.
Where: CUESA Dacor teaching kitchen in the Ferry Building's North Arcade
Cost: $42 for the class and two jars of jam (sliding-scale pricing is available; e-mail firstname.lastname@example.org for details)
Tickets: Add your name to the waitlist