Cherry jam and peach butter: You're welcome, Internet

Canning season is upon us, which is both awesome -- there's nothing more satisfying than putting away local produce -- and also kind of frustrating -- because it takes time and things happen, like broken jars and juice spattered all over the walls.

Ahem.

Doesn't that make you want to roll up your sleeves and give it a go? Yeah, I'm not really good at selling it, but it is nice to have a few things stashed in the pantry, especially if you like to give away homemade stuff for Christmas or whatever. (I tend to throw tantrums in malls, so it's best that I shop my pantry instead of a store. For everyone.)

Here are two of my favorites to give away: They're a little unusual as far as jams go, plus they taste great.

I do what I can for you guys. ;)

(If you're not accustomed to canning, my instructions might be a little vague. Here's a tutorial to give you an idea of what I'm talking about.)

Sweet Cherry Jam
Makes about 6 half-pints
4 cups chopped and pitted sweet cherries (Bings, Lamberts... etc.)
1 package powdered pectin (2 ounces)
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup bottled lemon juice
4 1/2 cups sugar

Combine all ingredients, except sugar, in a large saucepan. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved, Return to a boil; boil 2 minutes, stirring constantly. Remove from heat; skim foam if necessary. Immediately fill hot, sterilized half-pint jars with mixture, leaving 1/4-inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw on bands firmly. Process 10 minutes in a boiling water canner.

Fresh Peach Butter
7 cups sliced, peeled ripe peaches, pureed in food processor or blender
3 cups sugar
2 tablespoons bottled lemon juice

In a 6- to 8-quart saucepan, heat lemon juice for 1 minute over medium-high heat. Add pureed peaches and sugar. Bring to a boil, stirring constantly, continue boiling, stirring constantly, until mixture is the consistency of thick applesauce (approximately 15 minutes). Immediately fill hot, sterilized half-pint jars with mixture, leaving 1/4-inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw on bands firmly. Process in boiling water canner for 5 minutes.