I love jams and always buy too much. Blueberry, lingonberry, rosehip, fig, even lemon curd, you name it. Not really a routine butter-and-jam-on-toast person, however, I end up consuming very little jam apart from the occasional mix-in with plain yogurt (or, even more rarely, pairing with poultry). I'm not really a baker, either, but am willing to work harder at it given the right jam-heavy recipe! Any suggestions?