OK, I'll start. Today I canned 5 quarts of lovely rich turkey stock, from the carcasses of the two holiday turkeys. While it was chilling to help skim the fat before canning, it was a big pot of "turkey jello", just the way it should be.
Next project is going to have to be Habanero Gold jelly, I just opened my last jar. After that, probably raspberry jam, it's so much nicer to stand over a jam pot in January than it is in July!
Happy 2023, everyone.