There's something pretty unbelievable about the strawberry-vanilla jam I mentioned here. Mouth-wateringly unbelievable. But I most often find myself reaching for the jars of stone-fruit jam in the cabinet.
I make my jam with peaches, apricots, nectarines, plums, and cherries. The variance gives it a lovely depth of taste. Buy up the fruit while it's cheap, then process it: I cut up nice slices for the dehydrater, then save all the chunks for the jam. The chunks go in plastic bags in the freezer for a day when I am feeling ready to jam. Spend a little time around the steamy canner, and get the glorious taste of summer in the dead of winter.
Again, the recipe comes from this book. (It's currently the only book I own on canning, but it's so perfect: small batches, delicious-sounding recipes, and easy to follow.)
I find this jam sweet but not too sweet; it's perfect in a bowl of plain yogurt or oatmeal. It's great for gift-giving--if you're willing to let it leave your cabinet.
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