Jam

I am having an onion bagel with butter and blueberry "all fruit" jam. This is remarkable only in that I have long derided jam, and jelly, as "Gross". Strangely sweet, texturally suspect, and worst of all, sticky. I hate being sticky. Fear of being sticky has often compromised my promising relationship with honey. Any sort of pastry featuring or hiding jam within it causes me to turn my head in disgust and frankly, a bit of fear. So how did I end up with this perfectly toasted, buttered bagel lightly covered with spreadable 100% all fruit spread stuff lightly sweeted with white grape juice concentrate? I can't really say...I guess I felt like I needed to test myself...and turns out the test wasn't that hard to pass. This time.