Sloe gin is similar except using whole sloes, sugar and gin, and generally ignore for 12-14 weeks apart from weekly shake.
I've made rosemary salt (nice for Italian cooking) by putting (lots of) sprigs into salt for a few weeks.
And also flavoured oils with garlic, rosemary, basil, chilli etc (just 1 per oil) - usually involves gently heating to release the flavour and then leaving to
Infuse in.
Apples and blackberries are coming into season for jams/chutnies etc, plums are good now, and there might be other gluts like late season tomatoes etc to preserve in various ways. (I do tomatoes by semi drying at low heat in the oven and preserving in olive oil, DM makes ketchup).
If you are able to buy spices in bulk, making HM mixes can be good - rubs for meat, potato wedges seasoning, curry or tagine or fajita blends etc. Which you could present in glass jars to take out in spoonfuls or individually portioned in paper bags (but jars, which you've used and emptied, washed and presented with a nice label, would be cheaper).