These two are the more unusual varieties of jam that I can.

I like to buy these tiny 1/4-pint canning jars. Two or three of these sampler jars, packaged together, make a nice gift.

Leo, my brother-in-law, loves spiced cherry jam and several years ago he asked me to make some. I’m sharing that recipe, developed after some trial and error. The blueberry conserve is a combination of blueberries, lemon and orange slices. Both of these are extra tart, and great on a biscuit with some strong coffee.

For each of these recipes, cook up the ingredients until thick, as in any jam recipe. Then spoon into hot, sterilized jars and process in a hot water bath for 15 minutes.

Spiced Cherry Jam

• 4 c. tart cherries
• 2-1/2 c. sugar
• 1 tsp. almond extract
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. ground cloves
• 1/4 tsp. ground ginger

Blueberry Conserve

• 4 c. blueberries
• 3 c. sugar
• 1 large lemon, peel and all, sliced paper thin, then cut in half
• 1 medium orange, peel and all, sliced paper thin, then cut in half

Here I am with this year's crop of canned jam. (photo by Max Walker)