For someone who doesn't eat much jam, I sure make a lot of it. It's safe to say I am addicted to canning, and I know once you get started you will be too. It's the best way to preserve a little bit of summer sunshine for year-round enjoyment. I love making unique flavors of jams and jellies, adorning them with pretty labels and packaging, and then giving them as gifts during the holidays (forget wine, a jar or two of homemade jam is a MUCH better hostess gift in my mind!) Canning might seem intimidating at first. All this talk of contamination and botulism and the like is enough to make anyone nervous. But you should know that, armed with a bit of knowledge and safe canning practices, you'll be whipping up delicious (and safe) jams in no time. Trust me, once you start it won't take long before your pantry is piled high with a rainbow of glass jars filled with delicious jams, jellies, and preserves. Today I'll be going through step-by-step how to make a basic blueberry jam, lightly

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