Canning is proving to be addicting. After my first test run of making strawberry/black currant jam, I went running back to the store and bought a bunch more jars and Mom chipped in for a fancy new pot.
The first batch of jam was made using a regular recipe with LOTS of sugar. It tastes good, but I prefer my jams less sweet. So for my next two batches, I started experimenting with alternate recipes I found online.
One really interesting one was for Blueberry Vanilla jam, using honey as the sweetener, and chia seeds to thicken it. It worked like a charm, and Mom really likes it. I’m not entirely sold on how the honey overwhelms the vanilla flavor. I’ll try it again, I think, using “less sugar” pectin. NOT the kind that calls for a Splenda substitution, however. That stuff is so bad for you, it could literally be called poisonous.
Since we have a ton of blackberries ripe right now in the back yard, I made Blackberry Jelly next, using the less sugar pectin. Worked really well, and I was able to add just enough sugar to sweeten it just enough, while leaving a little tartness. Loved this one, and I’ll be making more of it, I think.
I also canned about fifteen half-pint jars of sweet cherries. I used only a very small amount of sugar in the syrup, and YUM. So good!
I’m really excited about canning peaches, and making apricot jam. Two of my favorite things!
Out of Eden 
Start saving for a pressure canner now for next summer, if you find water bath canning addictive. You will want to get a good one, like the All-American that you can double stack quart jars in and that puppy is over $300. Well worth it, though.
I’m considering it! I have a glass top stove, though, which makes pressure canning a bit iffy. I’ve hated this stove since I got it….so maybe this will finally be what makes me replace it!