Shrimp, grits, jam

I was so pleased to see that my Springtime Shrimp and Grits was chosen as a Community Pick on Food52 this week in the Your Best Scallions contest; the review is very flattering, and if Sam Sifton ever tried and liked one of my recipes, I'd be over the moon. Whilst reveling in that bit of praise, I made some rhubarb-ginger jam. I'll be teaching this recipe on May 17 in Fairfax so wanted to do a trial run and also replenish my personal stores which have long been gone. It is such a lovely jam, in both color and flavor, and I feel ever so excited about the advent of summer, in part because it's such a mad season for canning!