We’re jamming, jamming…

In the slight chance you missed BUST‘s October/November issue, Lisa B. did a fantastic feature on canning that inspired me to do some canning and preserving of my own! This raspberry, fig and port wine jam was a huge hit at Christmas. Making it was so much easier than I thought it’d be and made great gifts. And although the holiday season is just about over, it’s always a sweet idea to have some homemade jam on hand for fresh baked muffins and biscuits. If you missed the October issue, no worries, you can still get a copy in the Boobtique. In it you’ll find all the steps and tips necessary to making your own yummy canned goods. And P.S., you may have noticed that the label in the pic says by Sonrisa, that’s me! It’s a nickname some friends gave me a couple years ago. Now can it!