I sell Jams and Jellies at my market booth. Like everyone else says, check with your state requirements first. I live in Kansas and you can sell homecanned jams and jellies. You do not have to make them in a certified kitchen. Salsas, pickles, green beans, etc are not allowed.

Jump over to the harvest forum. Two of the best, IMO, are the Habanaro Gold, I use jalapenos though, and the Apple Pie Jam. We will go through a jar of it a week, if I let our kids at it. Other big hits are Peach Jam and Peach Jalapeno. I picked up a lug of Colorado Peaches last year. I wish I would have picked up more!

This year I am going to try to make some Sandplum Jelly, if I can get the plums. I am also going to try some Dandelion Jelly.

I also sell different colors of Jalapeno Jelly. Since I am in the Jelly business, I don't want to give away that recipe. I have spent lots of time in the development of it.

Check out the Ball Blue Book for more recipes.

Also check your labeling requirements. I enjoy making and selling Jellies. I started it because I needed more stuff to sell in the spring and fall.

This recipe won't help you until late in the season, but it the easiest, best tasting recipe I've had (even the in-laws like it!)

Pear Honey
4-5 gallons ripe pears
10 cups sugar
1 large can crushed pineapple

peal, core, and cube the pears. You'll end up with about 1 gallon of pears once this is done. Add the sugar and pineapple and cook on medium/low heat until the pears are soft and look translucent. Then take a stick blender and blend it until it's the consistency of jam or preserves. It will bubble and pop when it gets done... be careful it's like a sweet sticky napalm at this point, you don't want it on you!!! At this point just jar it and pressure can it. I've kept it for several months this way.

Not only can you use it for jelly, but it makes a fantastic ham glaze.