Why is it so freaking magical to eat a slice of crusty bread topped with a killer jam? Maybe it's because most toast and jam we're offered in restaurants is treated as cheap commodities, made of low-grade ingredients and delivered hostilely to the table in a cold basket. And maybe it's because most loaves of bread sold at the grocery store are squishy loaves of immortal sandwich bread that toast evenly into a scratchy square of monotony. So when we do happen upon a fresh loaf of artisan bread that was sliced by hand and a jar of fresh jam we get weak in the knees.
What makes a winning toast with jam are the following characteristics: