Thinking about a party

Jam and food (beyond toast, after yogurt and before ice cream). How do they combine and why even make an effort to wrap jam into everyday eating and cooking? Especially when jam costs as much as fine cheeses and wines? It's a big, sugary question. Depending on the day I'm not very good at answering those questions except the cost one (jam making is labor intensive, one batch or roughly 3 quarts of jam taking 2-3 days to make using organic and/or local ingredients). Most days I feel like jam is made for eating straight out of the jar. But today as I start to get serious about planning a jam party on the 17th of November, I'm thinking hard about easy-going ways to wrap jam into the everyday. Tarts may not look every day simple but with a pressed-into-the-pan crust this could be straightforward. It's yogurt, onion and cherry tomato sprinkled on tomato-marmalade-covered tart crust. Thinking about what to make, what to make....