I’m inherently a lazy person. Or that’s what I constantly tell myself, as I run around from food event to food event, baking 20 pies, or making cakes, running off to a dinner party, or going to get ice cream with drag queens, after baking three different types of petit fours because I wasn’t happy with the first two. But when it comes to make my own jams preserves, or say a Triple Berry Curd that I am making for the Jam It Salon hosted by 18 Reasons and Karen Solomon, I’m pretty content with making them on the fly, for consumption, and not for canning. Basically because I’m too lazy to sterilize and can the preserves, which is sad, as I’ve been told that it’s not that hard. The idea of eating my own homemade preserves in the wintertime is very Little House on the Prairie appealing, but oh to have to boil all those cans in water.