When I was a kid, every summer we could look forward to a jar of my Grandma’s homemade raspberry jam, made from raspberries grown in her home garden. I can still picture the thick wax seal inside the jar; alas, today this method is not considered safe. Every now and then I get possessed by the urge to can fruit preserves. Over the years I have had some successes and failures, but gradually my results are becoming more reliable. One of my favorite books is “Canning for a New Generation” by Liana Krissoff. I originally borrowed it from the library and in time, purchased it. (See my prior post on her Quick Indonesian pickles). Another great resource is the blog Food in Jars. Today I made Vanilla Rhubarb Jam from the Food in Jars blog. The recipe called for Earl Grey tea, but I substituted Rishi Vanilla Black tea to heighten the vanilla flavor. It tastes great! I made a small batch and mostly used the 4 ounce jars. I am thrilled to say that all my jars sealed and the preserves set properly. While I worked, several male ducks slept in the garden. When there are no ladies to chase, you might as well have a nap. Do you do any canning? Or do you have memories of family members preserving food? I’m waiting for U-pick strawberries to get my next canning fix!