Aside from the usual popular goodies including bread & butters, the berry jams, and anything with rhubarb, I've had a great time making batches of hot stuff. Most recently I've cooked a ton of Cranberry Hinkle Hatz, named for the very hot pepper with the same name. Thanks to Pam at Trailside Herbs for introducing these spicy gems to my garden. Local cranberries, a few strawberries, and some sweet and hot peppers go along way spread over goat cheese in a little dish with fancy crackers. Yum.