I haven't done very much canning since my kids were still home. About all I do now is Jalapeno pepper jelly in small quantities, but way back when, I did more. I always did a lot of strawberry preserves when the berries were in season, and then in late summer it was peach preserves. I did grape jam one year, but that was a real pain. Nothing like homemade preserves tho.

It just so happens I have a couple of jars of the Jalapeno jelly in the pantry. Anyone care to join me for some on crackers?