Most of the store-bought salsa is too sweet for my tastes. Tomato salsa should be tangy and bright, not a chunky substitute for ketchup. Making a salsa that is both palate-tingling and safe for canning is remarkably easy, and far more cost-effective.
Strawberry jam is a crowd pleaser, but for the home jam maker, it's pretty fraught. Ripe strawberries tend to be low in pectin, and so getting a good set can be tricky business. There are some tricks to help on this front.