I really enjoy home canning and every year I will make at least 7 different batches of homemade fruit jam. Some of our favorites include Aloha Pineapple Jam, Blueberry Cherry Jam, and we have a new favorite to add to our list!

Rebooted Mom is a blog that I enoy reading from time to time. Well, on her blog I spotted a Small Batch Mango Habanero Jam recipe and gave it a try. This jam is really good! Fruity with a kick! It really adds something special when spread on top of a boring piece of toasted bread, English muffin, or a bagel. It’s equally delicious on a peanut butter and jelly sandwich!

You will need a water bath canner, glass mason jars, and your basic home canning accessories. I don’t rip off other people’s recipes, so you’ll have to head on over to Rebooted Mom to grab the recipe and her preparation tips. It’s a small batch recipe, great for those of you who have smaller households!

If you’re tired of the same-old, same-old chicken recipe, use this jam as a marinade on your favorite cuts of chicken! I like using chicken breasts. Just place them in a zipper closure bag with a few tablespoons of the jam. Zip close. Refrigerate for several hours or overnight. Then bake, broild or grill the chicken as usual. Delish!!!

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Every year I like to make and can about 25 pint jars of Bread and Butter Pickles. I keep about half of them and gift the other half to family & friends during the holidays. Everyone loves a traditional bread and butter pickle! They’re great served on or alongside your favorite sandwiches.

I’ve been buying and using the new Ball Canning Seals which state they’ve been upgraded and will keep your canned foods fresh for up to 18 months, instead of the traditional 12 months that we’ve all had for years. Look for those new, upgraded seals when you’re out shopping for new canning supplies. The box of seals should be marked stating up to 18 months freshness.

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Traditional Bread and Butter Pickles Recipe

10 cups sliced pickling cucumbers
4 medium onions, thinly sliced
1/2 cup pickling or canning salt
3 cups white vinegar
2 cups granulated sugar
2 Tbsp. mustard seeds
1 tsp. celery seeds
1 tsp. ground turmeric

Note: I like to toss in about 2 teaspoons of whole peppercorns into the mixture too. That’s my own variation.

In a large glass bowl combine together the cucumber slices, onion slices, and canning salt. Mix well. Cover with cold water and let stand at room temperature for 2 hours. Transfer to a colander placed over a sink, rinse with cool running water and drain thoroughly.

Prepare canner, jar, and lids.

In a large saucepan, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, and ground turmeric. Bring to a boil over medium-high heat, stirring to dissolve sugar. Stir in vegetables and return to a boil.

Pack vegetables into hot jars within 1/2? from the top. Ladle hot pickling liquid into jar to cover vegetables, leaving a 1/2? headspace. Remove air bubbles and adjust headspace if necessary by adding hot pickling liquid. Wipe rim clean with a clean cloth. Center lid on jar. Screw band down until finger-tip tight.

Place jars in canner, making sure they’re completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!