When blueberry season approaches I am always so happy. Not only is there usually a surge of local New Jersey blueberries, but I can usually get them by the case at the local outdoor market pretty cheap. I'm not sure what the issue was this year, but the local market hasn't been flooded with these delicious berries, and, due to an overcrowded schedule, we haven't been able to get to Jersey a lot this year to get some on our own. Recently, however, I have been able to get some inexpensive blueberries that have been quite tasty despite their long travel from Chile. And, I'll tell you what, they made a damn good jam!

When you think about jams and jellies, probably the last thing that comes to mind are tomatoes. Whenever I pull out a jar for company I am usually met with a strange look and a few questions that make me think of those Memos with the guy from the Lord of the Rings.

When my father in law (whom I also work with) comes into the office last week with a bag full of peppers, I knew it was his way of saying: "Can you make me some jelly?"

You see, I am one of those hosts who sets out a plate of crackers, cheeses, homemade sweets and jams every time someone stops by...even if it is for only a short time. I'm like a mini Martha Stewart in my own way, only a lot less pretentious and covered in tattoos. And despite the usual hesitance people have when I offer "jalapeno jelly" on crackers with cream cheese, it quickly turns into them begging for a jar to take home themselves.