The solution to finding the right flavor and ingredients for my jams and jellies was to make them myself. This cookbook is a mixture of these recipes I found simple to make and scrumptious to eat. Most of these entries are for small batches that won’t take up a lot of space in the refrigerator and will last for a few weeks to a few months. Most of these recipes mention pouring the jam or jelly into sterilized jars and storing them from that point. I use a simple canning method called the ‘boiling water method’ and is available to anyone with limited equipment.