A cup of coffee on a table

6 Awesome Gifts of Summer to Make Now for Christmas

Even if you didn’t have an abundant garden this year, don’t worry. You can still make these wonderful gifts of summer to hold onto for Christmas. You can find everything you need at a local farmer’s market.

How wonderful it will be when you welcome the holiday season knowing your gifts are ready to go.

A cup of coffee on a table

Photo credit: AFamilyFeast.com

We are a Everyday Cheapskate participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn from qualifying purchases, at no cost to you., an affiliate advertising program. As an Amazon Associate, we earn from qualifying purchases by linking to Amazon affiliated sites.

Freezer jam

Mix 2 cups crushed fresh strawberries with 4 cups sugar, and let stand for 10 minutes. Meanwhile, stir one package dry pectin into 3/4 cup water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers. Place tops on the containers, and leave for 24 hours. Freeze and store frozen until ready to give. Makes 5 pints.

Isn’t that a cute label for “Christmas Jam?” It’s a free printable HERE from AFamilyFeast.com

MORE: Peach Freezer Jam


Begin the potpourri mix with dried flowers, petals, herbs and fruits from your garden. Add essential oil to intensify the fragrance. Package in glassine bags from the craft store or glass jars. Embellish with a pretty ribbon. Search online for more specific instructions.

There are many possible ways of making potpourri—this article from Wikihow sets out the basics, after which it suggests various potpourri possibilities to try.

Freezer salsa

Get out a super large cooking pot.

  1. Chop finely 20 pounds tomatoes; 2 cups fresh cilantro, 2 large onions, 10 cloves garlic, 10 seeded jalapenos, 6 habanero peppers (or to taste) and 2 green peppers.
  2. Place all of the chopped vegetables in the pot.
  3. Add 2 tablespoons cumin, 1/4 cup salt, 1/4 cup white vinegar and the juice of 6 limes.
  4. Bring to a boil, lower temperature and simmer for 2 to 3 hours.
  5. Drain off excess liquid.
  6. Fill containers (glass or plastic) leaving 1/2-inch headspace. Cool. Add lids and freeze for up to one year.

Makes 18 cups salsa.

Garden seeds

If you save seeds from your favorite open-pollinated garden plants, create a great gift for another gardener by packaging the seeds and presenting in a decorative way. Take photos while your garden is at its peak of beauty to include with your gift.

Zucchini pickles

What a great way to preserve boundless summer zucchini, and make-ahead Christmas gifts.

  1. Place 2 pounds sliced zucchini and 2 medium onions, sliced, into a large non-reactive pot; add 1/4 cup salt and enough water to cover.
  2. Let stand for 2 hours; drain well.
  3. In a 2-quart saucepan, bring 2 cups white vinegar, 2 cups sugar, 1 teaspoon each celery seed and turmeric and 2 teaspoons mustard seeds to a boil; pour over the zucchini and onions.
  4. Let stand for 2 hours.
  5. Bring to a boil for 5 minutes; pack in hot sterilized jars and seal; process according to jar manufacturer’s directions.

Makes about 3 pints.

Lemon curd

  1. Place a saucepan with several inches of water over medium heat and bring water to a simmer.
  2. Break 3 large eggs into a metal mixing bowl and add 3/4 cup white granulated sugar and 2/3 cup freshly squeezed lemon juice.
  3. Place the bowl over a pan of simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth—8 or 10 minutes.
  4. Remove the curd from the heat; whisk in 1 1/2 tablespoons freshly grated lemon zest and 5 tablespoons unsalted butter at room temperatures and cut into 1-tablespoon chunks.
  5. Continue whisking constantly until butter melts and is fully incorporated into the lemon curd.
  6. Transfer to jars or plastic containers. Cover with plastic wrap, pushing the plastic wrap on to the surface of the lemon curd.
  7. Allow cooling in the refrigerator. It will thicken as it cools, at least one hour.
  8. Remove plastic wrap and apply lids tightly.

Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place the container in the refrigerator for 24 hours before intended use. After thawing, consume within 4 weeks.

This recipe doubles well.


Make sure you add instructions with your gifts with how to use, how to store, and a best-before-date.

There you go—six ideas to get your creative juices flowing. Be sure to share your ideas in the comments below!


More from Everyday Cheapskate

Apple Fritter Waffle Donuts
caramel corn collage
Santa Cookies
2021 Christmas Mary's Fav Things
family solving jigsaw puzzle at table
Father hands giving birthday gift to daughter
A woman holding a birthday cake

Please keep your comments positive, encouraging, helpful, brief,

and on-topic in keeping with EC Posting Guidelines

Print Friendly, PDF & Email
2 replies
  1. Marilyn says:

    Hi Mary
    Within this month of September, you wrote about LESTOIL in an article. Would you please send me a link to this. I have inadvertedly erased it from my history. Thanks in advance

    • Mary Hunt says:

      Go to EverydayCheapskate.com … look for Search icon (little magnifying glass) upper right. Search box appears. Type “Lestoil” in that box. Hit “Enter” or “Return” on your keyboard. There you go … all articles in EC archive that mention Lestoil!

      You can always find past EC posts, comments, articles at EverydayCheapskate.com.

      Hope that helps!


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *