I went to Chinatown, bought a 20 litre stainless steel pot, and took the plunge into jam making. (The pot was for water-processing the jars, a method that seals the jars so you can store them on the shelf indefinitely, instead of filling up your freezer or fridge).
This year's jam recipes:
Strawberry Rhubarb Jam
Blueberry Freezer Jam
I would recommend Food in Jars for all things canning related. My favourite recipes of the bunch were both from this website - a slow cooked Peach Butter, and a perfect Strawberry-rhubarb jam that was not too sweet, with just enough sugar to balance the tartness of the rhubarb. You can also get good information at the Certo and Bernardin websites (brands of pectin), however, most of their recipes have lots and lots of sugar.
This year I conquered jam, next year, pickles and tomatoes. Also, next year, when I have a larger canning budget, I will definitely invest in some tongs for lifting jars out of the boiling water. I would not recommend trying to lift large, boiling hot mason jars out of a giant vat of bubbling water with spatulas and oven mitts. It can be done! But tongs would have made it easier.