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.