hi there does any make there own jam relish sauce ect i do and i love it
i just made a big batch of pickled egg carn't wait till next week to eat them
recipie is as
egssa as many as you like
vinegar obout 2 cups for every 6 eggs this does varies ok now boil the eggs coll peel then in a pan pour vinegar add some spicing herbs or just ad a bay leaf some peppercorns dried chilli allspice berried dill seeds and anything else you want bring to boil then cool when cool pour over eggs seal for about a week then dig in

i like them in salads and sandwhiches

Cherry Jam...

INGREDIENTS:
2 cups finely chopped pitted cherries
4 cups granulated sugar
1 teaspoon citric acid
1 package powdered pectin
3/4 cup water
PREPARATION:
Combine chopped cherries, sugar and critic acid. Let stand 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a rolling boil. Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Ladle jam into can or freezer jars, leaving 1/4" headspace. Adjust rings and seals. let stand at room temperature until set, up to 24 hours. Follow jar manufacturer's insert or pectin directions for the most up-to-date instructions for canning jams and jellies. Label and freeze.
Makes about 6 half-pint jars.


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Nope i buy mine its easier


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