For two people who don't eat a lot of jam, we sure have a lot of jam. And salsa. And pickles. And tomatoes. Yep, I can confidently say we went a little bit overboard with this whole canning thing. I'm not going to post all of these recipes, because, frankly, I know many of you probably don't can and could care less about canning. This is not a canning blog and I'm not going to bore you just because I've got a new hobby. However, for my own reference more than anything, I have to have a record somewhere of just what I made. Nothing would be worse than enjoying a jar of the best jam ever and not remembering which recipe I ended up using. And since this is a food blog, after all... Apricot Riesling Jam (Recipe from Simply Recipes) Apricot Amaretto Butter (Recipe posted 8/1) Peach Almond Preserves (Slightly adapted from Williams-Sonoma The Art of Preserving - Used skinned peaches and added almond extract) Peach Salsa (Recipe from Ball Complete Book of Home Preserving) Peach Blackberry

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