There’s something about waiting to open homemade jams and jellies until it’s starkest winter. Last weekend, with friends visiting, I opened a jar of peach jam I made in summer. The scent of peaches released from the jar.

Breakfast was simple. Assorted bread from Fairfield Bread Co., Raisin Rye, Pretzel Rolls, Bridgeport Sour, Flaxette, warmed in the oven. Butter, jams and jelly. A frittata made with potatoes but no cheese since one of our guests is allergic to dairy. And homemade tomatillo salsa. (Leftover from last night’s dinner of tacos.)

When I opened a jar of wine berry jelly, it turned out to be syrup. No worries, we mopped it up from our plates with warm bread.  Next time I’ll serve it with pancakes.

Wineberries grow like weeds where I live in Connecticut. I make jelly with them.

The peach jam was the biggest hit. Our 18 year old friend loved the big pieces of peach, and ate it with a fork.

Good homemade food and artisan bread makes the simplest meal a feast.