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I'm not to sure how many people still make their own jams and jellies and other canned goods.
I still do for a number of reasons.

#1 is taste, maybe it's all in my head, but for some reason when I open a jar of my own jam, and have that first delicious taste, a little bit of heaven comes to mind.

 2nd. I like to know what ingredients goes into my food. this way I know; and with everyone eating healthier, what could be better.

The 3rd reason is family, when we make jam around my house, my daughter and 2 daughter laws show up and the 4 of us make a day out of it. You'd never believe some of the conversations that have occurred over steaming pots of jam. Below are a few tried and true rules when and if you decide to try your hand at canning.
 

1. Select firm, ripe but never over ripe, fruit.
2. Wash fruit in cold running water.
3. Remove hulls (caps, cores, pits, seeds or skins; leave whole, slice or chop as stated in recipe, discarding all spoiled portions.
4. Weigh or measure fruit and sugar accurately. Cane or beet sugar may be used.
5. Cook in small batches, do not double recipe unless indicated.
6. Combine fruit and sugar and cook over low heat until sugar dissolves, stirring occasionally.
7. When sugar is dissolved, cook rapidly (boil); stir frequently to prevent sticking.
8. Jams, marmalades, conserves and preserves thicken as they cool. Cook until jelly point is reached. (Thermometer) Boil jams, until the temperature reaches 9 F above the boiling point of water and 8 F for jellies. (Spoon Test) Dip a cool metal spoon into boiling syrup; raise and tilt spoon until syrup runs from side to side. When liquid will not flow in a stream, but divides into distinct drops which run together and fall off the spoon as one sheet then jellying point has been reached.
9. Pour jams, marmalades, conserves or preserves into hot, sterilized jars, leaving 1/2 inch head space. Jars should be hot and dry when filled.
10. Seal all fruit products air tight in home canning jars. If ordinary household jars are used, seal with melted, hot paraffin wax. Use only enough paraffin to make a layer about 1/8 inch thick. Prick any air bubbles that form in the paraffin wax.
11. Store in dark, dry reasonably cool area.

 
 

Recipes

Jams, Jellies, Marmalades