My mom has always been a jam maker. Back when I was little and my family lived in Los Angeles, we had several plum trees in the yard. Every year (that they produced fruit, they occasionally took a season off), she would cook up multiple batches of jam. Of course, that jam rarely jammed, mostly because she couldn't bring herself to use the amount of sugar necessary to activate the pectin.
The years passed and we found ourselves living in Oregon, land of wild blackberries and cheap, pick-your-own blueberries. My mom kept trying, came to terms with the necessary sugar and turned out jar after jar of gorgeous, richly colored jam. There were a couple of years there where she even made enough to sell at a local craft fair.
These days, everyone is making jam, putting my mom on the cutting edge of this particular trend.
According to the San Francisco Chronicle, home canning (and home canning hobbies turned artisanal businesses) are back. I, for one, can speak to the satisfaction of having canning projects succeed. I made some apple butter last fall that I canned as holiday gifts and hearing the distinctive binging sound as the jars sealed was most delightful.
Today's San Francisco Chronicle featured an interesting 
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
